Cooking Instructions
1.
Preheat the oven to 180 °C fan.
2.
Lay the
M&S King asparagus (10)
onto a lined tray and drizzle with 1 tbsp olive oil. Season with salt and pepper.
3.
Wrap each spear of asparagus with half a slice of
Parma ham (5 slices)
and place back on to the oven tray. Pop the tray into the oven for 10 minutes on a high shelf.
4.
Meanwhile lower the
M&S free-range rich golden yolk eggs (4)
into boiling water for 5 minutes. Remove and place them into a bowl of water to cool slightly.
5.
Toast the
M&S wheat and rye bread (3 slices)
and spread liberally with
butter (as needed)
, then cut into soldiers.
6.
Pop the eggs into egg cups and put each on a plate. Remove the asparagus from the oven and place alongside the eggs with the buttered toast for dunking.