Asparagus with eggs and crispy prosciutto

Ingredients

• 4 stems thick green asparagus
• 3 slices prosciutto
• 3 morels, halved
• 2 medium eggs at room temperature
• A few shavings of aged parmesan
• Olive oil
• 1 teaspoon butter
• Salt and pepper to taste

Instructions

1. Put your eggs on to boil, Place two eggs into a pan of already simmering water and set your timer for 5-6 mins (remove the eggs and plunge into cold water after 5 mins for a runny yolk, and 6 mins for a soft one).
2. Whilst the eggs are cooking, trim and discard the woody ends of the asparagus (you only want the fresh green tips). After trimming, put these into a steamer to steam and set a timer for 6 mins (remove lid and turn off heat after 6 mins)
3. Heat a large frying pan on a medium-high heat and add the prosciutto. Move it around, gently frying in its own fat until the fat is transparent and it has started to crisp. Remove from the pan and place on kitchen towel to drain any excess fat
4. In the same frying pan, add a teaspoon of butter and gently fry the morels on medium heat. Add another teaspoon of butter if needed. After 2-4 mins, add the asparagus to the pan and cook together making sure the asparagus is nicely coated in the melted butter.
5. Assemble your plate. Peel the eggs and slice in half. Layer the asparagus first, then the morels, then the eggs on top. Finally add the crispy prosciutto, a few shavings of parmesan, and a little salt and pepper. Finish with a drizzle of olive oil.

Notes

https://www.sabrinagoodlife.com/portfolio/asparagus-with-morels-soft-eggs-aged-parmesan-and-crispy-prosciutto/