Asparagus with Parma ham and basil cream

Ingredients

• 1 kg white asparagus
• 8 slices Parma ham
• 4 soft‑boiled eggs
• 300 g full‑milk yogurt
• 250 g crème fraîche
• Salt
• sugar
• pepper (ground)
• a handful basil
• 1 tsp lemon juice

Instructions

1. 1.

   Mix the yogurt and crème fraîche together. Add finely chopped basil and season with salt, pepper and lemon juice.

2. 2.

   Peel the asparagus and trim the ends. In a shallow pot bring water to a boil with butter, 1 tsp salt and sugar. Cook the asparagus over low heat for about 20–25 minutes until tender. Remove and drain. Peel the eggs and halve them. Arrange the asparagus on plates with the egg halves and Parma ham, then drizzle the basil sauce over the top.