Green Eggs And Ham Rolls

Preparation:

Preparation: Put the eggs to harden, placing them in cold water and letting them cook for 10 minutes from the start of boiling. Cool them and shell them; cut them in half lengthwise, empty the yolks which you will collect in a small bowl after passing them through a sieve. Keep the half egg whites. Pass the spinach with 60 g of shrimp tails through an electric mincer and add the resulting mixture to the bowl with the egg yolks. Also add the remaining prawns, minced by hand, the mayonnaise, a splash of Worcester, a pinch of salt and one of pepper. Mix the mixture and distribute it between the half egg whites. Garnish with whole prawn tails and radish slices. Prepare the rolls: clean the asparagus, depriving them of the woody part of the stem. Wash them, tie them in a bunch and put them to boil. Meanwhile, in a small bowl, work the goat cheese with half a shallot, minced, and a pinch of salt. Spread the ham slices with the cheese mixture then stuff each one with a boiled asparagus, use only the tip and the most tender part of the stem; roll the slices up on themselves, then divide each roll in half. Arrange the stuffed eggs and rolls on one or more plates (we used appetizer bowls) and serve: if you wish, you can prepare everything a few hours in advance and keep in the fridge, covered with transparent film, until it's time to serve.