Asparagus with poached egg, prosciutto, brown butter & parmesan
Method
- Trim and cook the asparagus until tender in plenty of salted, boiling water in 2 or 3 lots. Drain very well.
- Then heat a little water in a wok (or large non-stick pan), add a little vinegar, swirl and carefully poach the eggs.
- At the same time, heat a little oil in another non-stick pan and fry the prosciutto until crispy. Drain well on kitchen paper towels.
- Then add the butter to the pan and gently cook until lightly brown.
- To serve, arrange the asparagus on individual plates, top with an egg, the butter sauce, prosciutto and parmesan.
- nb. For a vegetarian option, leave out the bacon.
Ingredients
- 2-3 bunches asparagus
- sea salt
- 4 eggs
- white wine vinegar
- olive oil
- 4-8 slices prosciutto
- 4 good knobs butter
- freshly grated parmesan
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