Start with the dressing: 50 ml olive oil, one and a half tsp honey, 10 ml white wine vinegar and 25 gr wholegrain mustard.
Boil 4 asparagus spears pp, for 4 minutes
Poach 1 egg pp (I'm not very good at it)
Serve as shown with thinly slices Serano ham
(Recipe by Matthew Tomkinson on Great British Chefs)
from simple food, looking good
Asparagus, Serano ham, poached egg Recipe
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