Recipes
Ham-wrapped asparagus with poached egg
The perfect weekend brunch – sweet spears, salty savoury prosciutto and a soft-poached egg
The perfect weekend brunch – sweet spears, salty savoury prosciutto and a soft-poached egg
(11 votes)
Cook: 20 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 211g serving contains
Energy
768kj
184kcal
768kj
184kcal
9%
Fat
10.3g
10.3g
Med
15%
15%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
4g
4g
Low
4%
4%
Salt
1.33g
1.33g
Med
22%
22%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
8 slices Asda Italian Prosciutto, cut into strips
1tsp rapeseed oil
18-20 spears Grower’s Selection Asparagus
4 eggs
1tbsp balsamic glaze
2 sprigs basil, leaves picked, to serve
Method
1
Wrap the prosciutto strips tightly down the length of each asparagus spear.
2
Heat the oil in a large frying pan over a medium setting. Fry the wrapped asparagus for 6-8 mins until it has softened and the prosciutto is crisp.
3
Meanwhile, bring a pan of water to the boil. Reduce the heat to a simmer and gently crack the eggs into the water, one at a time. Leave to poach for 5 mins until the whites are cooked but the yolks are still runny. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen roll.
4
Divide the asparagus between 4 plates and top each one with a poached egg and a grind of black pepper. Drizzle with the balsamic glaze and scatter with the basil to serve.