Asparagus, poached egg, prosciutto and croutons

Ingredients

For 1 serving

• Asparagus250 g
• Eggs2
• Prosciutto30 g
• Croutons40 g
• Grana Padano10 g
• Extra virgin olive oil6 g
• White wine vinegar1 tablespoon
• Black pepperto taste

Contains: gluten, lactose, eggs, sulphites,

In season: April – June

Method

1. Bring the water for steaming to the boil. Wash the asparagus, snap off the woody ends where they break naturally and steam, covered, for 6–7 minutes, until tender but still bright green.
2. Meanwhile bring a small pan of water to the boil with the white wine vinegar, then lower the heat until it is barely bubbling.
3. Crack each egg into a small cup, stir the water gently with a spoon to make a light whirlpool and slide the egg into the centre; cook it for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon.
4. Arrange the asparagus and prosciutto on the plate, place the eggs on top and dress with the oil and some ground black pepper.
5. Finish with shavings of Grana Padano and the croutons.