2 bunches asparagus, trimmed
100g smoked salmon or double smoked ham
Toasted sourdough bread, to serve
- Bring a frying pan of water to the boil. Add asparagus and cook for two minutes until bright green and tender crisp. Drain.
- Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for three minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
- Wrap salmon or ham around asparagus spears. Place toast onto serving plates and top with eggs. Season with salt and pepper and serve with vegetable dippers.