Spanish Poached Eggs with Serrano Ham by Lynette Rohrer Shirk

Ham and eggs hit their stride when partnered with fresh spring asparagus to enliven them.

SERVES 6

1 bunch fresh asparagus

2 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon pepper

6 eggs

8 thin slices Serrano ham

Bend one asparagus stalk near the cut end until it snaps. This will find the natural breaking point of the asparagus.
Using the snapped asparagus as a guide, measure and cut the other stalks at the same place and discard the woody ends, saving the parts with the tips on them. Toss asparagus with oil, salt, and pepper. Grill for about 5 minutes, until tender and tips are crispy. Set aside to cool.
Poach the eggs in simmering water, drain with a slotted spoon, and blot the water off by resting them on a clean tea towel. Transfer the poached eggs to individual custard cups or ramekins.
Wrap a slice of ham around three asparagus into bundles.
Arrange a bundle of asparagus on individual plates with an accompanying poached egg.