I’m going to make a statement, which I know for a fact nobody can dispute or argue with. If someone thinks they are brave and big enough, you can give it a go, but you won’t win. British asparagus is the best in the world. There I have said it. I wait so eagerly when we are in spring for the first green spears of deliciousness to be ready. I refuse to eat anything other than British asparagus , the downside being our very short season. So you have to get your fix while you can.
It’s a race. From the moment the asparagus is picked, the clock is ticking. The minute that spear is free from the earth, the lovely sugars in it starting turning to starch. You need to get it home as soon as you can, cook it and enjoy it. I’m lucky, I’m very lucky. You see we have two wonderfully diverse pick your own farm close by (Copas Farms). I can go, pick, get home and be cooking the asparagus within thirty minutes. As it is so fresh – trust me when I tell you it’s the best asparagus I have ever eaten.
After picking some the other morning (along with juicy strawberries and rhubarb), I wanted something for breakfast/lunch.
Oozy soft boiled eggs with asparagus wrapped in crispy prosciutto, simple and uncomplicated.
Dippy Eggs with Asparagus and Prosciutto Soldiers
:: 7 Asparagus spears :: 2 Eggs large :: 3-4 slices Prosciutto :: Olive Oil :: Salt & Pepper
Preheat oven to Gas Mark 6/200C. Snap of the woody ends of the asparagus and wrap each spear in the prosciutto. Depending on the size of the slices of prosciutto will depend how many you need. Place the asparagus on a roasting tray and drizzle with olive oil. Place in the oven for 10 minutes.
Once the asparagus is in the oven, place the eggs in a small saucepan (so they don’t have much room to move around and crack). Cover the eggs in water by around 1/2 cm. Put them on a high heat, and the second they came to a boil, simmer for 3 minutes for a soft boiled runny yolk. Serve with the asparagus and some salt and pepper. Get dipping and enjoy….