Have any of that easter ham left? Perfect. Serve these with a poached or fried egg for breakfast or alone as a party snack.
Serving size is up to you. This recipe is easily changed as you need one thin slice of ham for each asparagus spear.
Ham Wrapped Asparagus Spears
12 spears asparagus, trimmed
12 thin slices of ham, (1/2 lb at the deli counter will do it)
Lightly oil a large skillet, set over medium heat. Wrap each asparagus spear with one thin slice of ham. Place in skillet. Cook 2 minutes on each side, turing frequently to avoid burning the ham. Total cooking time should be at least 8 minutes, 10 for a more tender spear.
Serve with a poached egg.
To poach an egg: Bring a small pot of water to a boil. Add a pinch of salt and a splash of white vinegar. Reduce heat to just below a simmer - 200 degrees. Crack egg into a small bowl.
Give the water a couple stirs to establish a current. Carefully, slip the egg into the 200 degree water. Leave it alone for 4 minutes. (3 minutes for a gooey egg) Remove egg from water with a slotted spoon. Transfer to paper towel or asparagus spears.