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Asparagus and Parma ham on a plate

asparagus and parma ham

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 2 1x


Tender asparagus wrapped in salty ham & drizzled with creamy hollandaise sauce. This asparagus and Parma ham is perfect for a dinner party or date night.

The default recipe serves 2.


  • 8 thick spears asparagus, ends trimmed or ‘clicked’ off
  • 2 slices parma ham (see note 1)
  • 2 tsp olive oil
  • pinch cayenne pepper, optional (see note 2)

For the Hollandaise:

  • 1 egg yolk
  • 3 tbsp (45 g) butter
  • 1 tsp lemon juice


  1. First, make the hollandaise. In a glass or metal bowl whisk together the egg yolk and lemon juice until pale and frothy. Melt the butter in the microwave until just liquid (not bubbling!). Bring a small saucepan of water to a medium simmer. Place the bowl with the egg yolk in it over the pan (make sure it’s not touching the water underneath). Whisk and then add the butter a little at a time. Whisk consistently until you get a creamy and thicker consistency. Remove from the heat and cover with foil to keep warm. (see note 3)
  2. Heat the olive oil in a frying pan/skillet over high heat. If you have a griddle/ridged pan then use that. When smoking hot add the asparagus and cook for 3 minutes, turning often. (see note 4)
  3. Layout the parma ham pieces and then remove 4 pieces of asparagus and place them in the middle of each. Roll into a round parcel. 
  4. Place the asparagus parcels back into the hot pan and cook for a further 2-3 minutes, turning often, until golden on all sides. (see note 5)
  5. Serve with the hollandaise drizzled on top and the cayenne scattered over. 


  1. You can use any kind of dry-cured thinly sliced ham.
  2. You can also use nutmeg or paprika based on your taste preferences!
  3. When you are making the hollandaise, make sure you do it without distractions! Most issues arise from leaving it unattended, not whisking it properly or letting it overheat. 
  4. You want to use high heat when cooking the asparagus so that it browns a little on the edges without requiring too much time. When you remove the asparagus from the pan it should be a little undercooked as it will continue to cook when you return it to the pan. 
  5. You can alternatively wrap the asparagus with the ham and place it in the oven, at 200C/400F for 10 minutes. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Starter
  • Method: Hob / Stove
  • Cuisine: British


  • Serving Size: 1
  • Calories: 270
  • Fat: 25g
  • Carbohydrates: 6.5g
  • Protein: 6.5g

Keywords: starter, asparagus, hollandaise, parma ham, appetizer, dinner party, fancy, indulgent