- 6 asparagus spears, woody ends removed
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 3 slices prosciutto
- 1 free-range egg, poached
- 1 tbsp parmesan cheese shavings
- 2 tbsp Greek-style yoghurt
- 1 tbsp honey
- Place the asparagus in a bowl, drizzle over the olive oil and toss well to coat. Season well with salt and freshly ground black pepper.
- Heat a chargrill pan until smoking and cook the asparagus for 5-7 minutes, turning frequently, or until tender. Transfer onto a serving plate and set aside.
- Add the prosciutto to the pan and cook for 2-3 minutes, or until crisp. Place on top of the asparagus, then top with the poached egg and scatter over the parmesan shavings.
- Mix the yoghurt and honey together in a bowl and spoon alongside the asparagus. Serve.