Asparagus with Poached Egg, parmesan & Prosciutto Crust

Asparagus with Poached Egg, parmesan & Prosciutto Crust

Ingredients:
6 stalks large or jumbo asparagus, tough ends broken off
1 tablespoon extra virgin olive oil
3 Eggs – poached
3 Slices good quality Panchetta/Parma Ham
¼ cup parmesan slices
Freshly cracked black pepper, to taste

Method:
In a dry pan, add the Prosciutto or Parma ham and cook for a few moments until crisp. Remove and set aside.

Blanch the asparagus in hot water and cook for 5 minutes. Meanwhile make the poached egg by using a poacher or swirl some water around in a pot and heat, add the egg gently and cook on a simmer. Remove and drain.

Place the asparagus on a warmed serving plate, top with the cooked poached egg, parmesan shaving and the crisp Prosciutto/Parma Ham and season with freshly cracked pepper