Prosciutto-wrapped asparagus with eggs

Prosciutto-wrapped asparagus

Italian ham makes these elegant asparagus ‘soldiers’ and soft-boiled eggs a deliciously grown-up weekend brunch

By , 26 April 2016

(4 votes)

Prosciutto-wrapped asparagus
  • 20 Mins

  • Serves: 4

Crisp and vibrant, these versatile green spears have just come into season and look sunshine fresh in any dish!

Nutritional Info
Each 169g serving contains
  • Energy

    787KJ

    188KCAL

    9%
  • Fat

    11.3g

    med

    16%
  • Saturates

    3.4g

    med

    17%
  • Sugars

    1.0g

    low

    1%
  • Salt

    1.52g

    med

    25%
of your reference intake.
Typical energy values per 100g: 465kJ/111kcal.
Ingredients
  • 250g pack Grower’s Selection Asparagus
  • 100g pack Chosen by you Prosciutto
  • 4 large eggs, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Slice off the tough ends of the asparagus spears.

  • Wrap each asparagus stem in a slice of the prosciutto and put on a baking sheet.

  • Cook the asparagus in the preheated oven for 10 mins or until the prosciutto starts to crisp.

  • Meanwhile, place the eggs in a large pan and add enough cold water to just cover them. Bring to the boil, then turn down the heat and simmer for exactly 3 mins.

  • Using a slotted spoon, carefully remove the soft boiled eggs from the pan and put into egg cups. Serve straight away with the prosciutto- wrapped asparagus soldiers for dipping.