{"id":1625,"date":"2026-06-15T12:25:33","date_gmt":"2026-06-15T10:25:33","guid":{"rendered":"https:\/\/www.viruteo.com\/huevos-rotos-with-green-asparagus-and-shavings\/"},"modified":"2026-06-15T12:25:33","modified_gmt":"2026-06-15T10:25:33","slug":"huevos-rotos-with-green-asparagus-and-shavings","status":"publish","type":"post","link":"https:\/\/www.viruteo.com\/en\/huevos-rotos-with-green-asparagus-and-shavings\/","title":{"rendered":"Huevos Rotos with Green Asparagus and Shavings"},"content":{"rendered":"
\n

Ingredients<\/h2>\n
\n
\n

For the plate:<\/h3>\n
    \n
  • 12<\/strong> medium green asparagus spears (tips + 5 cm of stem)<\/li>\n
  • 4 free-range eggs (L)<\/li>\n
  • 120g <\/strong>Iberian ham shavings (80g for saut\u00e9ing + 40g for the crispy topping)<\/li>\n
  • 2 <\/strong>medium potatoes (optional, for the crispy base)<\/li>\n
  • 3 tablespoons extra virgin olive oil<\/li>\n
  • Coarse salt and black pepper<\/li>\n<\/ul><\/div>\n

    Step by step<\/h2>\n
    \n
      \n
    1. Peel and dice the potatoes into small 1 cm cubes.<\/li>\n
    2. Fry them in a pan with 2 tablespoons of extra virgin olive oil over medium-high heat for 8-10 minutes until golden brown and crispy on the outside, but tender on the inside.<\/li>\n
    3. Drain them on absorbent paper, add a touch of coarse salt and keep them warm.<\/li>\n
    4. Remove and discard the tough part of the asparagus stalk.<\/li>\n
    5. In the same pan (without cleaning it), add 1 tablespoon of olive oil and saut\u00e9 the asparagus over high heat for 3-4 minutes until they are bright green and crispy.<\/li>\n
    6. Add the 80g of ham shavings and saut\u00e9 for another minute so they melt and coat the asparagus. Remove everything to a plate and keep warm. <\/li>\n
    7. In a clean frying pan (or the same one), add a generous drizzle of extra virgin olive oil and fry the 4 eggs over medium heat until golden brown edges and crispy strands form, keeping the yolks runny. Add coarse salt only to the egg whites. <\/li>\n
    8. For the crispy topping: Heat a small non-stick frying pan (without oil), add the remaining 40g of ham shavings and cook for 1-2 minutes over medium heat until they become chips. Set aside on absorbent paper. <\/li>\n<\/ol>\n

      Final assembly<\/h2>\n
      \n

      Option 1: Rustic (in a pan)<\/h3>\n
        \n
      • In the egg pan, arrange the potatoes and asparagus with the melted ham underneath.<\/li>\n
      • Place the fried eggs on top.<\/li>\n
      • Break the yolks with a spoon just before serving to flood the dish.<\/li>\n<\/ul>\n

        Option 2: On a serving plate<\/h3>\n
          \n
        • Create a base with the crispy potatoes.<\/li>\n
        • Arrange the asparagus on top with the melted ham.<\/li>\n
        • Place the eggs on top to break them directly on the table.<\/li>\n<\/ul>\n

          To sum up both options:<\/h3>\n
            \n
          • Scatter the crispy ham shavings on top.<\/li>\n
          • Finish with freshly ground black pepper and a drizzle of raw extra virgin olive oil.<\/li>\n<\/ul>\n

            Quick variations<\/h2>\n
            \n\n\n\n\n\n\n\n
            Alternative<\/th>\nMethod \/ Substitution<\/th>\nExtra topping<\/th>\n<\/tr>\n<\/thead>\n
            Without potatoes<\/td>\nOmit the potatoes from the base<\/td>\nFried bread cubes (croutons)<\/td>\n<\/tr>\n
            Baked<\/td>\nPlace everything together on a baking tray at 200\u00b0C for 12 minutes.<\/td>\nGrated Idiazabal cheese<\/td>\n<\/tr>\n
            Express \/ Microwave<\/strong><\/td>\nAsparagus 2 min in the microwave + poached egg<\/td>\nGrated black truffle<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

            \n Chef’s tip: <\/strong>For a perfect yolk with a firm white, cover the pan for the last 20 seconds of cooking the eggs; the concentrated steam will do the work without hardening the yolk. If you prefer not to use potatoes, a good toasted ciabatta bread rubbed with garlic makes a fantastic crispy base.\n <\/p><\/blockquote>\n

            Ready in just 20 minutes!<\/p>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

            Ingredients For the plate: 12 medium green asparagus spears (tips + 5 cm of stem) 4 free-range eggs (L) 120g Iberian ham shavings (80g for saut\u00e9ing + 40g for the…<\/p>\n","protected":false},"author":1,"featured_media":1626,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t