Roasted asparagus with scrambled egg and parma ham

Method

1. Preheat the oven to 200C/fan 180C/gas 6. Put the asparagus on a sheet of foil. Dot with butter, season and drizzle with oil. Add the zest and juice of half a lemon. Bring the sides of the foil up to meet each other, then seal to make a parcel. Roast for 15 minutes until tender.
2. Meanwhile drizzle the bread with oil, then toast both sides under a hot grill (you could toast them on a hot griddle if you don’t have a separate grill). Mix the eggs together with the cream and season well, then heat 1 tbsp oil in a large pan and fry the ham until crisp. Remove, set aside and add a knob of butter to the pan. When it begins to foam, pour in the egg and cream mixture and cook, stirring gently to scramble, until just set.
3. Spoon the creamy scrambled eggs over the toasted sourdough. Top with the buttery roast asparagus spears and finish with the crispy ham.