Roast asparagus with Serano ham & truffle oil

Ingredients

1 bunch asparagus
5 slices Serano ham
1/2 lemon
Drizzle of truffle oil
2 eggs

Method

Wrap 3-4 asparagus into bouquets wound up with Serano ham. Place on a lightly oiled baking tray next to half a lemon. Roast at 200 degrees for 5-10 minutes.

Meanwhile bring a pan of water to the boil. Add a dash of vinegar to the water and gently crack the eggs into it to poach. Poach for around 3 minutes till the white is set and yolks are still runny. Remove from the water and drain on kitchen paper.

Remove the asparagus from the oven. Squeeze roast lemon juice over them and drizzle truffle oil on top. Serve with the poached eggs.