Prosciutto-Wrapped Asparagus with Boiled Eggs

• 120 g raw Asparagus spears (4.2 oz raw)
• 30 g Prosciutto (1.1 oz)
• 3 g Olive oil (⅔ tsp)
• 0.5 g Black pepper (¼ tsp)
• 100 g raw (2 large eggs) Eggs
• 700 g, for boiling Water (about 3 cups, for boiling)

You'll need: Baking tray, Small saucepan, Slotted spoon, Bowl, Knife, Cutting board.

Method

1. Wrap the asparagus

   Heat the oven to 220°C (425°F). Snap the woody ends off the asparagus. Tear the prosciutto into strips and wrap one around the middle of each spear or bundle of 2. Lay them on the tray, drizzle with the oil and add a grind of pepper.

   Bend each spear gently. It snaps by itself right where the tough part ends.

2. Roast the asparagus

   Roast for 10 minutes, until the prosciutto is crisp at the edges and the asparagus bends slightly but still has a little bite.

   Thin spears can be done at 8 minutes. Check early rather than late.

3. Boil the eggs

   Bring the water to a gentle boil. Lower in the eggs with a spoon and cook for 10 minutes, until the whites and yolks are fully set. Lift out, tap the shells and peel under a running tap, or just serve in egg cups.

   Set a timer. Ten minutes sets the yolk but keeps it tender.

4. Serve

   Halve the eggs and put them on a plate with the asparagus. Eat the spears with the egg halves.

   A pinch of salt and pepper on the cut eggs is all they need.

Swaps

• Prosciutto → Thin ham slicesCheaper and milder, but it won't crisp as much.
• Asparagus → Green beansRoast for 12 minutes instead.