Grilled White Asparagus With Egg Topping

Total Time
Prep 15 mins
Cook 10 mins

A french style recipe from the magazine Inside Out.


  1. Trim and peel rough skin from bottom of asparagus.
  2. Wrap each stem in half a slice of ham.
  3. Lay in a single layer on grill tray.
  4. Heat grill to medium high.
  5. Grill asparagus till tender and ham crisp.
  6. Meanwhile, boil eggs till firm - about 4 minutes.
  7. Cool a little, peel and chop finely.
  8. Toss with soft butter and season.
  9. Platter the asparagus, top with egg.
  10. Serve with crusty bread.
Most Helpful

4 5

Fantastic results. Quite a bit of labor intensive work to create. Everybody enjoyed this & I think it would be a good buffet/appetizer dish if you have the time to attend to it. I cut the ham slices in half to make more slices because they were large & would have wrapped around the asparagus several times plus I needed many slices for all the asparagus. I used 2 bundles of asparagus which yielded 26 spears & used 1lb sliced ham. I kept the grill on low to avoid burning the ham before the asparagus cooked. Made for Aussie Swap 6/12.