Roasted Dumplings with Ham, Egg and Asparagus

For roasted dumplings with ham, egg and asparagus, peel the asparagus (as needed), cut off the bottom (possibly woody) end and cut the asparagus crosswise into pieces about 3-4 cm long.

Tear the ham into coarse pieces, as well as the bread dumpling.

Beat the two eggs in a small key, season with salt and pepper and stir once briefly.

Melt the olive oil and butter in a pan, fry the bread dumpling pieces until crispy all over, remove from the pan and keep warm.

Fry the ham and the asparagus, finally pour the egg mixture over everything in the pan. Allow the egg to set briefly and serve the roasted dumplings with ham, egg and asparagus immediately on warmed plates.

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