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This meal combines seasonal asparagus with Easter delicacies, all tied together by a nostalgic creamy sauce.

A white plate on a beige and violet background. The plate features neatly presented asparagus with chopped hard-boiled eggs, sprinkled with prosciutto.

© Suzan Gabrijan

  • Čas:

    0:30 h

  • Number of portions:


  • Author:


  • 250 g green asparagus
  • 4 hard-boiled eggs
  • 120 g cooked ham
  • 1 spring onion
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon mustard
  • 100 ml milk
  • salt and pepper
  • olive oil


Trim the ends of the asparagus and cook them in salted water. Cook until they are still firm to the bite and maintain their color, about 8 minutes.

Peel the eggs and slice them, then arrange them on top of the asparagus.

Dice the ham into 1 cm cubes. Finely chop the spring onion. Melt the butter in a saucepan and add the ham and chopped spring onion. Once the onion is translucent and the ham begins to brown, add the flour. Quickly sauté, then add the mustard, while stirring, gradually pour in the milk. Stir until it boils and thickens. Season with salt and pepper if needed (ham is already salty). Pour the thickened ham sauce over the asparagus and eggs on the serving plate.

Serve with freshly baked white bread.