Guess who’s got over 100 followers??? Me!!! Thank you all ever so much for taking the time to read, like, comment on and follow my blog. I love my little corner of the internet and have enjoyed spending another month sharing my stories and recipes with you. You can like The Gammon Kitchen’s Facebook page to see more.
A few things that happened in May:
- I tried Pizza GoGo. Let’s just say Domino’s have nothing to worry about as they won’t be losing my custom.
- I ate an Indian takeaway for breakfast.
- I watched the entire previous 5 seasons of Game of Thrones in the space of a month and now have to wait for the next episodes with the rest of the peasants.
- I had the worst case of flu known to man. Or so it felt.
- I rediscovered Ben & Jerry’s Cookie Dough ice cream and couldn’t be happier about it.
And here’s all the blog posts from the past month, in case you missed any.
Recipe: Berry Rose Smoothie / Recipe Review: Byron’s Ronaldo Burger / Recipe: Rocky Roads / What I Ate In A Day #8 / Recipe: Courgetti With Pesto Chicken, Mushrooms and Goat’s Cheese / Jamie’s Food Revolution 2016 / Recipe: Chicken, Leek and Mushroom Risotto / Recipe: Easy Cinnamon Swirls / My Cookbook Collection / Recipe: 3 Ingredient Asparagus Brunch / How To Spot A Foodie
I hope all you lovely people have had a wonderful month filled with delicious food and lots of fun!
Welcome to another recipe in my 3 ingredient series! These prove that you don’t need a fridge full of ingredients to make tasty food so are great for people on a budget or stuck for inspiration. I’ve been wanting to feature asparagus in a blog post as it’s now in season and quite underrated as a vegetable. True, it isn’t everyone’s cup of tea and is a fairly acquired taste but here you mask some of it with lovely crispy ham so even if you’re not a lover of those little green spears, try this one out and see if you can change your mind.
What you need:
- 250g asparagus spears
- 2-3 slices of prosciutto
- 2 eggs
What you do:
- Prepare the asparagus by bending each spear at the stalk end. They will naturally snap to remove the woody part and leave you with the good bit. Steam or boil the spears for a couple of minutes until they are tender but still with some bite. You don’t want a floppy spear. (innuendo alert)
- Drain the asparagus and leave them for a bit until they are just cool enough to handle. Tear the prosciutto into strips and wrap a piece around each spear of asparagus then lay them on a baking tray and cook in an oven pre-heated to 180°c for 5-10 minutes until the ham is staring to crisp.
- Meanwhile, poach two eggs. Everyone has their own way of poaching eggs. I do mine by bringing a smallish pan of water to the boil, adding a splash of white wine vinegar then carefully and slowly adding the eggs one at a time from a cup rather than straight from the shell. I then cook them for exactly three minutes. This method works every time for me.
- To assemble, lay some of the prosciutto wrapped asparagus onto a plate, top with a poached egg and finish with a grind of black pepper.
If you wanted to turn this into more of a side dish, remove the egg and scatter over some parmesan shavings instead. Yum.