1 Packet prosciutto
1 Medium Free range egg
8 Asparagus Spears
Olive oil to drizzle
Salt and crushed fresh black pepper to taste
Steam asparagus spears for 2 minutes in lightly salted water for 2 minutes only. Place into a bowl of cold water. Poach the egg as you would. Decorate a plate with the prosciutto place the asparagus in the middle, place the poached egg on top. Drizzle with olive oil and season with freshly crushed black pepper and sea salt.