Prepare the water

Bring a large pan of water to the boil. Once boiling, reduce the heat until the water is gently simmering.

Cook the asparagus

Heat the olive oil in a large frying pan over a medium heat.

Add the garlic, lemon zest and lemon juice, then stir in the asparagus.

Cook for 3–5 minutes, turning regularly, until the asparagus is bright green and tender with a little bite. Season with salt and black pepper.

Poach the eggs

Crack each Fenton Farm egg into a separate small cup or ramekin.

Gently slide the eggs into the simmering water one at a time.

Poach for around 3 minutes, until the whites are set but the yolks remain soft.

Lift the eggs out using a slotted spoon and drain briefly on kitchen paper.

Assemble

Divide the asparagus between four plates.

Top each serving with a slice of prosciutto and a freshly poached egg.

Serve

Finish with freshly cracked black pepper and grated Parmigiano Reggiano, if using.

Serve immediately while the asparagus is warm and the egg yolks are still soft.