Ham, Asparagus and Poached Eggs
1/4 inch thick ham slice
hollandaise sauce if desired
Trim asparagus ends so just the tender stalk is used. If stalk is thick, I will cut just the stalk in half up to the head.
I like to cook the asparagus in the oven. Just toss with a little oil, spread on baking sheet evenly, and bake at 350 until tender. You can boil to done also. Drain and keep warm.
While asparagus is cooking, cut ham into individual servings and pan fry.
Poach as many eggs as needed leaving the yolk runny or at least somewhat runny.
To plate, place a piece of ham on individual serving plate, top with asparagus and then top with 1 or 2 eggs.
Hollandaise sauce can be spooned over the top if desired.