Asparagus and Serrano Ham Parcels with Poached Egg

For the poached eggs: Bring 1 liter (approximately 4 cups) water and 4 tablespoons vinegar to a boil. Reduce to a gentle simmer.

Place 1 egg in a small bowl, make a whirlpool in the simmering water and add the egg. Repeat with the remaining eggs. Poach the eggs for around 4-5 minutes, or until cooked to your liking. Remove from the water with a slotted spoon, rinse in ice-cold water and then drain.

For the asparagus: Rinse the asparagus, peel and cut off the woody ends. Cook in boiling salted water for about 3 minutes. Shock in ice water then drain.

Cut the ham lengthwise into 16 strips (total) and then use wrap each 2 pieces of asparagus. Heat the olive oil in a pan and sauté the asparagus for around 1-2 minutes.

For the vinaigrette: Whisk the vinegar with the olive oil and season with salt and pepper.