Proscuitto, Asparagus and Poached Eggs on Rustic Rolls
This makes a lovely lunch or weekend brunch.If you like asparagus a bit firmer, you don’t need to blanch it before roasting.
Takes: 25 minutes
6 asparagus spears
2 slices Parma Ham or prosciutto crudo/serrano ham
Extra virgin olive oil for drizzling
2 free range eggs
Handful pea shoots or watercress/rocket
Preheat the oven. Trim the ends of the asparagus then blanch in a pan of boiling water for 2 minutes. Lift out onto a board.
Wrap each slice of ham around 3 spears of asparagus and place the bundles on a baking tray. Drizzle with a little olive oil and cook in the oven at the same time as the Rustic Rolls for about 10 minutes.
When the Rustic Rolls and asparagus are almost ready, poach the eggs to your liking.
Split the warm Rustic Rolls and drizzle with a little olive oil, then add a few pea shoots and a bundle of asparagus to each base. Top with a poached egg and a grind of black pepper and serve straight away.