Asparagus with prosciutto, egg and parmesan
Simplicity itself, but the combination of tastes and textures complement the flavour of new season asparagus, without overwhelming it.
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.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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