Asparagus is grown on the farm & is usually ready to be cut at the end of April, however the season is short finishing in early June. Each spear is harvested by hand when it reaches just the right height. Asparagus is a mild diuretic & is believed to help detoxify the body. It is a great source of nutrients including Vitamin C & Vitamin K.
INGREDIENTS:
1 Bunch of Asparagus
1 tsp Olive Oil
1 Lemon Zest & Juice
4 Eggs
4 Slices of Parma Ham
Grated Parmesan Cheese
Salt & Pepper
NOTES:
Serves 4
Step 1: Bring a pan of water to the boil.
Step 2: In a frying pan heat the oil on a medium heat, add the asparagus, lemon & zest and sauté for 3-5 minutes season with salt & pepper to taste.
Step 3: Once the water in the pan has come to the boil reduce the heat to low, add each egg gently to the water. Cook each egg for 3 minutes, then remove with a slotted spoon.
Step 4: Add a few asparagus spears to a plate add your Parma ham, then top with your poached eggs. Season with salt & pepper. Garnish with a little grated parmesan cheese.