Name: Dippy eggs and soldiers, with asparagus
Prep time: 5 min
Cook time: 10 min
Yield: 1
Ingredients: 1 British Lion egg; 4 spears of fresh green asparagus; 2 slices of prosciutto ham; 2 tbsp olive oil or coconut oil

Serves: 1
Prep: 5 mins
Cook: 10 mins

Ingredients

1 British Lion egg
4 spears of fresh green asparagus
2 slices of prosciutto ham
2 tbsp olive oil or coconut oil

Method

Cut the slices of prosciutto in half width-ways. Roll up the spears of asparagus in the prosciutto making sure they are tightly wrapped. Allow the spear end of the asparagus to remain unwrapped and visible.
Heat a non-stick frying pan and add the oil. Place the asparagus soldiers in the pan and cook over a medium heat. They need about 3-4 minutes – roll them over every now and then.
To cook the eggs, place them in a small pan, cover with cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the egg and boil for 3-4 minutes. Remove and serve as boiled eggs in an egg cup with the soldiers alongside.