Soft-boiled eggs with asparagus-Parma ham soldiers

Heat a griddle pan until very hot. Add the asparagus and grill until cooked through and beautifully seared. Remove from the pan and cool slightly before wrapping each piece in a strip of Parma ham.

Place the eggs in a pot filled with cold water. Turn on the heat and cover. When the water comes to a boil, switch off the heat and leave the eggs in the water for 2 minutes.

Remove the eggs from the pot and run under cold water before cutting the tops off. This will result in a silky, softboiled egg.

Serve immediately with the asparagus-Parma ham soldiers.