Ham-wrapped-asparagus-and-egg

Ham-wrapped asparagus with poached egg

The perfect weekend brunch – sweet spears, salty savoury prosciutto and a soft-poached egg

By , 18 April 2018

(8 votes)

Ham-wrapped asparagus with poached egg
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 211g serving contains
  • Energy

    768KJ

    184KCAL

    9%
  • Fat

    10.3g

    med

    15%
  • Saturates

    3.2g

    med

    16%
  • Sugars

    4g

    low

    4%
  • Salt

    1.33g

    med

    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 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
Method
  • 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.