Ham-wrapped asparagus with poached egg
- 8 slices Asda Italian Prosciutto, cut into strips
- 1tsp rapeseed oil
- 18-20 spears Grower’s Selection Asparagus
- 4 eggs
- 1tbsp balsamic glaze
- 2 sprigs basil, leaves picked, to serve
Wrap the prosciutto strips tightly down the length of each asparagus spear.
Heat the oil in a large frying pan over a medium setting. Fry the wrapped asparagus for 6-8 mins until it has softened and the prosciutto is crisp.
Meanwhile, bring a pan of water to the boil. Reduce the heat to a simmer and gently crack the eggs into the water, one at a time. Leave to poach for 5 mins until the whites are cooked but the yolks are still runny. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen roll.
Divide the asparagus between 4 plates and top each one with a poached egg and a grind of black pepper. Drizzle with the balsamic glaze and scatter with the basil to serve.