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Griddled Asparagus Wrapped in Crispy Prosciutto with Poached Eggs

This is one of my husband’s favourites, he absolutely loves it and always compliments me every time it is served (great for the ego!), so I figured it should definitely make it onto the blog as one of my specialities. Super tasty and full of flavour this is what I enjoy most about this dish!

Serves Two as a Main

Serves Four as a Starter
  • 250g Fine Asparagus Spears
  • Parma Ham
  • A handful of Parmesan Shavings
  • x4 Eggs
  • x2 tbsp White Wine Vinegar
  • Extra Virgin Olive Oil
  • Salt & Pepper

Remove the slightly woody ends of the asparagus spears then cook in boiling salted water for 2-3 mins. Drain and pat dry with kitchen towel.

Heat a griddle pan until piping hot then add the asparagus and grill for 3-4 mins, turning often to get a nice barbecued-style charred effect then remove from the pan.

Wrap the prosciutto around each spear then return to the pan (medium heat) for 2 mins, until Parma Ham turns crispy, turn heat off. 

Bring a pan of salted water to a simmer in a shallow pan with the white wine vinegar. Gently crack each egg into the water and slowly sculpt them into shape with a slotted spoon. Cook for 3 minutes turning often until the egg whites look set. Remove and drain on kitchen paper.

Divide the asparagus  between two plates, top with the eggs, parmesan shavings, black pepper and drizzle with olive oil.

Buon Appetito!

Tried It? Liked It? Tweaked It? Let me know!

     Patz x


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