Broad Beans with Jamon and Mint

Ingredients

• 500g fresh or frozen broad beans outer skin removed
• 2 cloves garlic chopped
• 100g jamon, chopped into small dice, fat and meat separate
• 1 bunch of asparagus chopped into inch lengths, blanched
• 1 onion finely chopped
• Olive oil
• 2 tbsp chopped mint
• 1 soft boiled egg
• Paprika to garnish
• Salt and pepper to taste
  
  

Method

Heat a little oil in a pan and add the jamon fat, sauté for 1 minute and then add the onion and garlic, sauté until soft. Add the jamon then the broad beans, sauté for a minute or two. Add the asparagus, chopped mint and season to taste. Serve in a small dish topped with a soft boiled egg, dusting of paprika, salt and pepper and a squeeze of lemon if desired.