About this recipe:This simple dish is a lovely way to enjoy asparagus. Serve for brunch, as a starter or a light supper. Crusty toasted bread is a must!
1 bunch asparagus, trimmed
1 tablespoon extra virgin olive oil
1 tablespoon olive oil
60g prosciutto, finely chopped
black pepper to taste
1 teaspoon vinegar
1 pinch salt
1 lemon, zested and juiced
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 220 C / Gas 7. Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
Heat 1 tablespoon olive oil in a frying pan over medium-low heat. Add prosciutto; cook, stirring, until golden, 3 to 4 minutes. Sprinkle prosciutto and oil from pan over asparagus. Season with black pepper and toss to coat.
Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
Fill a large saucepan with 2 to 3 inches of water and bring to the boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have set but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.