Spring Asparagus Bundles
summary A very thin spatula is helpful to flip the egg ‘crepe’ because they are a little delicate. Nothing you can’t handle. To make them vegetarian, omit ham and add ½ cup finely grated strong cheese like parmigiano-reggiano or pecorino romano to the egg mixture.
Ingredients
- 8-12 stalks asparagus
- 1/3 cup milk
- 3 eggs
- ½ chopped parsley dill, tarragon, chives, or a combination of any/all of these
- 8-12 slices Bayonne or Parma ham or prosciutto
Instructions
- Fill a pot large enough to hold the asparagus with just enough water to cover them by an inch. Add a couple teaspoons of salt and bring water to a boil (without asparagus).
- Put asparagus into boiling water and cook for just 3-4 minutes or until the tip of a knife pierces them with a little resistance. Time will vary depending on the size of your asparagus.
- Immediately remove asparagus to a bowl of ice water to stop cooking.
- Asparagus can be stored in an airtight container/ziplock in the fridge for a couple days at this point.
- Heat a 10” or 12” nonstick sauté pan over medium-high heat.
- Whisk milk, eggs, and a pinch of salt together until thoroughly combined.
- Ladle about a quarter cup of egg mix into pan and swirl pan to distribute eggs into a large pancake shape. Immediately sprinkle with herbs.
- Cook until just starting to turn golden 1-2 minutes. Flip and cook just to finish other side 30 seconds to 1 minute. Remove and stack on a plate, they won’t stick to each other. Repeat until all the egg mixture is cooked.
- Cut each egg crepe in half. Wrap each asparagus spear with egg and then prosciutto.
- They can be eaten immediately or kept in the fridge for a day and then served.