Serves 4

500g white asparagus
1 teaspoon sugar
80g butter
4–5 tablespoons lemon juice
8 tablespoons olive oil
8 medium eggs
2 tablespoons finely chopped herbs (chives, rocket, flat-leaf parsley)
100g Lomo de Puerco (Spanish pork loin, very thinly sliced; alternatively Serrano ham)
60g piece of parmesan cheese
4 tablespoons pumpkin seed oil
salt
freshly ground black pepper

Per portion: 611 kcal / 2557 kJ / protein 26g / fat 55g / carbohydrate 4g

1. Wash and peel the asparagus. Using a vegetable peeler, slice the asparagus spears into strips lengthwise. Meanwhile, bring 1 litre of water to the boil with 1 teaspoon salt, 1 teaspoon sugar and 50g of the butter. Remove from the heat, add the asparagus strips, cover and leave to stand for 1/2 minute.

2. Drain off the cooking water (can be used as stock in another dish). Combine the asparagus strips with lemon juice, olive oil, salt and pepper and set aside.

3. Whisk the eggs with a fork in a bowl with 4 tablespoons water, salt and pepper. Stir in the chopped herbs. Heat the remaining butter in a large non-stick pan, pour in the egg mixture and stir gently with a spatula until almost set. Take the pan off the heat, cover and leave to set for 1 minute.

4. Pile the asparagus salad onto warmed plates. Top with slices of ham and serve with the herby scrambled eggs. Shave fine slices of parmesan over the top with a truffle slicer and drizzle with pumpkin seed oil.

Garnish with fresh herb leaves and blossoms.