Tuesday, April 22, 2014

Roasted Asparagus 

With Ham and Soft Boiled Egg

This recipe is 
*Grain Free *Lactose Free 
100% delicious

Servings: 2
Prep: 5 minutes       Cook: 10 minutes
Expert Level: Easy 
boneless ham steak
4 pasture eggs
roughly 20 organic asparagus spears
2-3 tbsp melted organic ghee
1tsp Herbamare 

Ingredient Spotlight: GHEE 
Ghee is a form of clarified butter. The milk protein and sugar has been removed, therefore it is a casein and lactose free alternative. Purity Farm's Ghee is certified organic and is made from the cream of pasture raised cows. 

Ingredient Spotlight: Herbamare
Herbamare is a natural fine sea salt infused with organic fresh herbs and vegetables. It is one of my favorite seasonings and goes on just about everything. 

Preheat oven to 425 degrees. 
Prepare asparagus by breaking off the tough ends. They should easily snap in the correct place, usually about an inch from the end.
Place asparagus on a baking sheet and top with melted ghee and Herbamare. Toss the asparagus to make sure all spears are coated evenly. 
Cube the ham steak into small pieces and add to the baking dish. Roast for 10 minutes.

A mixture of green and purple asparagus make a beautiful presentation on the plate! 

While asparagus is roasting add 4 eggs to a sauce pan with cold water. Once water boils, turn off heat and cover. Let eggs sit for 3 minutes and then remove them from the pan and rinse with cool water. 

To plate: 
Pile ham and asparagus on plate. Very gently peel eggs (I found it worked best to peel half and scoop the rest out of the shell with a spoon) Place on top of the roasted asparagus and ham. 
Serve immediately and enjoy! 

No comments:

Post a Comment