Prosciutto-wrapped asparagus with a poached egg

Ingredients

For 1 serving

• Asparagus150 g
• Prosciutto30 g
• Eggs1
• Bread30 g
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, eggs,

In season: March – May

Method

1. Wash the asparagus and snap off the woody ends. Bring two fingers of water to the boil in a pan fitted with a steamer basket and, separately, a small pan of water for the egg.
2. Steam the asparagus, covered, for 6 minutes, until tender but still firm at the tip of a knife.
3. Divide them into 2–3 bundles and wrap each in a slice of prosciutto.
4. Heat the oil in a pan over medium heat and brown the bundles for 2 minutes, turning them, until the prosciutto is just crisp. Meanwhile, toast the bread.
5. Crack the egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool and slide the egg in; cook for 3 minutes, until the white is set and the yolk soft, then lift it out with a slotted spoon.
6. Set the egg on the asparagus, finish with black pepper and serve with the bread.