Chargrilled asparagus with crisp prosciutto, poached egg, parmesan and honey yoghurt

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

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.

6 asparagus spears, woody ends removed

salt and freshly ground black pepper

1 tbsp honey

2 tbsp olive oil

1 free-range egg, poached

1 tbsp parmesan cheese shavings

2 tbsp Greek-style yoghurt

3 slices prosciutto

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