José Pizarro’s recipe for steamed asparagus with jamón and crispy fried egg

In-season asparagus steals the show in this straightforward spring-time light lunch or starter

Asparagus isn’t worth eating at any other time of year than spring, which is one of the reasons I look forward to the new season so much. Today’s dish is a classic combination of ingredients used throughout Spain, where the rich creaminess of good-quality egg yolks meets the deep saltiness of delicious jamón; they make the perfect match for the distinct, bittersweet, green earthiness of asparagus. There are many other ways to enjoy this vegetable, but, to my mind, simple is best: just three main ingredients make this exquisite dish.

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