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Ingredients
- 12 medium spears of asparagus per person
- extra virgin oil or melted butter
- 4 free-range eggs
- 8 thin slices prosciutto or ham
- sea salt and pepper
- coarsely grated parmesan
Method
Bring a wide frying pan of salted water to the boil. Lay the asparagus in it and cook for 4 to 5 minutes. Drain while still bright, and toss in your choice of extra virgin olive oil or melted butter with sea salt and pepper.
Pile onto warm dinner plates.
Heat a little butter and olive oil in a second pan, and swirl to coat the base. Gently break the eggs into the pan, and cover with a lid. Cook over gentle heat for 4 to 5 minutes, until the white is set and the yolk is still runny.
Top the asparagus with folds of prosciutto, egg, parmesan and plenty of freshly ground black pepper and serve.
