Boiled Eggs with Asparagus and Ham Soldiers
4 slices ham, wafer-thin
80 g (2¾ oz) asparagus spears
½ tsp chives
Carefully place the eggs in a pan of boiling water and allow to simmer for 4 minutes for soft-boiled. Remove from the water and set aside.
Meanwhile, cut each slice of ham in half and wrap 1 or 2 pieces around each asparagus spear, until all the slices are used up.
Place the wrapped spears, seam-side down, under a medium–hot grill for 3–4 minutes, until the asparagus is slightly tender and the ham is crisp.
Once the eggs have cooled to the touch, cut the tops off, sprinkle with the chives and use the asparagus soldiers to dip into the yolk.