Prosciutto-wrapped green asparagus with jammy eggs and basil mayo

Step 1/ 3

• 12 stalks green asparagus
• 4 slices prosciutto
• 125 g cherry tomatoes
• olive oil
• 2 slices sourdough bread

• oven
• pastry brush
• baking sheet
• parchment paper
• knife
• cutting board

Preheat the oven to 200°C/392°F. Cut off the woody bottom of the green asparagus. Wrap three asparagus spears with a slice of prosciutto. Brush asparagus bunches and cherry tomatoes with a little olive oil and place on a baking sheet lined with parchment paper. Leave some space for the bread. Bake asparagus in the oven for approx. 12-15 min until asparagus is tender and prosciutto is crispy. Drizzle bread with a little olive oil. Add bread to the baking sheet in the remaining 5-8 min.

Step 2/ 3

• 2 eggs
• 20 g basil
• ½ lemon
• 1 tbsp Dijon mustard
• 1 tbsp honey
• salt
• pepper

• pot
• bowl
• immersion blender

Meanwhile, boil the eggs until the yolk is slightly runny, for approx. 6-8 min. Prepare the dip: In a mixing bowl, use an immersion blender to purée the basil with the juice of half a lemon, mayonnaise, mustard, honey to a smooth dip. Season with salt and pepper.

Step 3/ 3

When the eggs are ready and cool to handle, peel them and halve. Remove the asparagus and bread from the oven. Spread some of the dip on the toasted bread slices and arrange asparagus on top. Top with the egg and cherry tomatoes and drizzle the remaining dip. Garnish with more basil, if desired.

Enjoy your meal!