Asparagus Soldiers & Dippy Eggs
Pimp up your dippy eggs with our queen size extra large Grand Eggs. Instead of your traditional soldier try wrapping pancetta around asparagus.
- Preheat your oven to 180˚C. Blanch your asparagus in boiling water for 2-3 minutes and then refresh in iced water.
- Allow to cool and wrap individually with a thin slice of parma ham or Cornish pancetta. Place your asparagus on a baking tray lined with parchment, drizzle with a little oil and bake for 5-10 minutes until the ham is crispy.
- Meanwhile boil your eggs for 3-4 minutes and serve with pinch of finely chopped chives and paprika.
- Remember that egg shells and our cartons are both fully compostable.