Ingredients (serves 2)

6 asparagus spears
2 tbsp olive oil
salt and freshly ground black pepper
3 slices parma ham
2 free-range eggs, poached
1 tbsp parmesan cheese shavings
2 tbsp Greek-style yoghurt
1 tbsp honey


  1. Chop off the woody ends of the asparagus then in a bowl, drizzle over the olive oil and coat. Season well with salt and freshly ground black pepper.
  2. Heat a griddle pan (or frying pan) until smoking and cook the asparagus for around 6 minutes, turning frequently, or until tender. Transfer onto a serving plate and set aside.
  3. Meanwhile poach two eggs using your favourite poaching method (or watch Jamie Oliver doing it here:
  4. Pop the parma ham into the griddle pan and cook for 2-3 minutes, until crisp. Place on top of the asparagus, then top with the poached egg and scatter over the parmesan shavings.
  5. Mix the yoghurt and honey together in a bowl and spoon alongside the asparagus. Enjoy.