Ingredients

• 30g/1oz butter
• bunch asparagus
• salt and freshly ground black pepper
• 3 slices prosciutto
• 2 free-range eggs
• 50g/1¾oz butter
• pinch chilli flakes
• pinch cayenne pepper
• 1 tsp tomato ketchup
• salt and freshly ground black pepper
• 2 tbsp chives
• chopped

Directions

• For the salad
• melt the butter in a hot griddle pan
• add the asparagus and griddle for five minutes
• or until slightly charred on all sides.
• Heat another non-stick frying pan
• add the prosciutto and cook for 1-2 minutes
• or until crisp.
• Poach two eggs in a shallow pan of gently simmering water for four minutes
• or until just cooked. To do this
• gently swirl the pan of water to make a whirlpool and crack each egg individually into the middle of the whirlpool. Remove from the simmering water with a slotted spoon and set aside.
• To make the dressing
• melt the butter with the chilli flakes and cayenne pepper in a small saucepan. Stir in the ketchup and season with salt and freshly ground black pepper. Stir in the chives and remove from the heat.
• To serve
• pile the roasted asparagus onto a serving plate
• top with the two poached eggs and the crisp prosciutto. Drizzle over the dressing and serve.