Spring is here, and the asparagus has sprung. The chooks are laying and last year’s prosciutto and jamons are ready to slice. This is the perfect breakfast, lunch, light dinner or late-night snack that should be consumed with lashings of crusty bread to soak up the sauce created by the egg, cheese and butter. (The addition of a slice of jamon or prosciutto draped over the warm asparagus is optional but, for some, essential.)

Serves 4

4 H O N E S T E G G S C O . E G G S

4 B U N C H E S A S PA R A G U S , T R I M M E D

4 TA B L E S P O O N S F R E S H B U T T E R

1 TA B L E S P O O N S S H E R R Y V I N E G A R

2 TA B L E S P O O N S PA R M E S A N , F R E S H LY G R AT E D

S A LT

P E P P E R

Placed the eggs in cold water in a saucepan and bring to the boil and then remove from the heat. Set aside for three minutes then remove from water. Blanch the asparagus in salted water for a few minutes then drain. In a heavy based fry pan melt the butter and add the sherry vinegar then the asparagus and warm through. Remove from heat. Divide the asparagus between four warmed bread plates. Add the jamon or prosciutto to the pan to just warm through but not cook. Crack open and spoon out one egg over each plate and sprinkle with parmesan and season with salt and pepper. Enjoy.