crispy prosciutto-wrapped asparagus

with poached eggs and avo smash

  • 4 slices wholegrain bread
  • 1 tablespoon extra virgin olive oil
  • 30 baby asparagus spears (2 bunches), trimmed
  • 4 slices prosciutto
  • ¼ cup (60ml) white vinegar
  • 4 eggs
  • red vein sorrel, to serve

avo basil smash

  • 1 avocado
  • 2 teaspoons lemon juice
  • ⅓ cup basil leaves, finely chopped
  • 1 tablespoon chopped chives
  • sea salt and cracked black pepper
  1. Preheat oven to 200°C (400°F). Lightly brush the bread with half the oil and place on an oven tray. Divide the asparagus into 4 portions and wrap 1 slice of prosciutto around the stems of each portion. Place on a separate oven tray and lightly brush with the remaining oil. Cook the bread and asparagus for 10–12 minutes or until the prosciutto is crispy.
  2. While the bread and asparagus are cooking, make the avo basil smash. Place the avocado, lemon juice, basil, chives, salt and pepper in a medium bowl and mash with a fork until just combined.
  3. Heat a large saucepan of water over low heat until just simmering. Add the vinegar and use a wooden spoon to create a gentle whirlpool. Crack 1 egg into a small bowl and gently add to the water. Poach for 3–4 minutes or until the egg white is cooked and the yolk is still runny. Remove with a slotted spoon and set aside. Repeat with the remaining eggs.
  4. Top the toast with the avo smash, asparagus, eggs and sorrel. Sprinkle with salt and pepper to serve.  Serves 4
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