Roasted asparagus with prosciutto bits and poached egg

Cook the minced prosciutto in about a tablespoon of olive oil in a heavy skillet over medium low heat for three or four minutes, to render some fat out and flavour the oil.

Douse a bunch of trimmed large asparagus with extra virgin olive oil in a baking dish, add the cooked prosciutto bits and the flavoured oil and black pepper, and toss well. Use no salt.

Roast in a hot oven for ten minutes, toss, then return for five minutes more until firm yet tender — it should wiggle but not droop.

Drizzle over lemon juice to taste, about half a lemon, and toss.

Plate, sprinkle the prosciutto bits over the top, add a poached egg, and finish with lemon zest and black pepper.