Asparagus, confit yolk , ham and truffle

Serves Ingredients

20ml Sherry vinegar 20ml fresh lemon juice 5g Maldon salt 50ml hazelnut oil 4 spears white asparagus 4 spears green asparagus 1 free range egg yolk 80ml olive oil 20ml truffle oil

2 slices prosciutto Black truffle shavings 10g toasted nibbed hazelnuts

Method

Preheat the oven to 160°C.

Whisk together the vinegar, lemon juice, hazelnut oil and Maldon salt.

Lay out the prosciutto onto a tray lined with baking parchment and place into the preheated oven. Bake for 30-40 minutes until the prosciutto has begun to crisp up and curl at the ends. Remove from the oven and allow to cool. Lower the oven temperature to 60°C.

Heat the olive and truffle oils in a small deep ramekin in the oven, drop in the egg yolk and cook for 30 minutes. Prepare the asparagus, lightly coat in olive oil and season with salt. Heat a griddle pan until smoking hot and char asparagus stalks until tender. Toss in dressing and place on plate. Gently remove the egg yolk from the oil and place on plate. Arrange prosciutto crisps and scatter over toasted hazelnuts. Finish with truffle shavings and more dressing.