Baked asparagus with cheesy potato cakes
Asparagus season is in full swing and Dean Edwards serves his baked and in blankets with cheesy potato cakes.
(Serves 4)
Ingredients:
16 large asparagus spears8 slices Parma ham, cut or torn in half lengthways1 small egg, beaten500g shop bought mashed potato150g Cheddar cheese, gratedSmall bunch fresh chives, chopped plus extra for garnishSalt and pepper80g plain flourOil for frying4 eggs, for frying
Method:
Preheat the oven to 200C/gas 6
Take an asparagus spear then wrap in some of the Parma ham. Repeat until all the asparagus is wrapped in Parma ham. Place onto a baking tray and bake in the oven for 10-12 minutes.
In a large bowl mix the beaten egg with the mashed potato, cheese and chives, season with salt and pepper then divide the mixture into four. Shape into round cakes then dust with the flour. Fry in a little oil over a medium heat for 3-4 minutes each side until golden.
Fry the eggs in the remaining oil until the whites are cooked. Serve the potato cakes with a fried egg and baked asparagus on top. Garnish with remaining chopped chives.
TIPS: 1. On sunny day why not fire up the grill and pop the asparagus either on the barbecue or on a griddle pan for extra smoky flavour!
If you're watching the waistline, ditch the frying pan and poach the egg to keep it trim.