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Image source: James Vardis

Grilled Asparagus with Jamon, Poached Egg and Truffle Oil

James Vardis

This is a great entrée or salad to serve over the warmer months of the year. You can either grill the asparagus on the BBQ or in a pan with a little oil. If you don’t have truffle oil you can use extra virgin olive oil, and Parmesan instead of Reggiano.

Ingredients (serves 1):

1 bunch of asparagus
3 thin slices of Jamon
1 free range egg
20 grm of Reggiano
1 teaspoon of truffle oil 
Salt and Pepper.

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