This week saw the start of the British asparagus season and as it is notoriously short I thought I should get my hands on some. This is a really simple carb free breakfast treat (although I also sneaked a little slice of gluten free bread on the side)
1 pack British asparagus
1 pack prosciutto
4 large free range eggs
What to do:
Heat the oven to 220c and bring a pan of water to the boil.
Take the asparagus and wrap each spear with half a piece of prosciutto.
Place in an oven proof dish and roast for 10 to 15 minutes until the asparagus is just tender and the prosciutto is golden brown. Remove your cooked asparagus from the oven when cooked and set aside.
Whilst the asparagus is cooking boil the eggs. (Jamie Oliver has a good guide to boiling eggs) Place them in the boiling water for between 4.5 and 7 minutes depending on how runny you would like them. (I always go with 4.5 as I like a dippy egg) then use a slotted spoon to remove them and put them in egg cups.
Place two boiled eggs and half the asparagus on each plate and enjoy.