• Heat the olive oil on a high heat in a frying pan.
• Fry 4 of the slices of parma ham until they have darkened and become brittle enough to 'snap'.
• Break or chop into small shards and set aside for later.

Make the Hollandaise sauce

• Melt the butter in a pan or microwave and set aside until needed.
• Put 2 inches of water in a saucepan and heat very gently so it is barely simmering.
• Separate the egg whites from the egg yolks.
• In a heatproof bowl, add the white wine vinegar to the egg yolks and whisk until light and frothy.
• Place the bowl on top of the saucepan, make sure that the base of the bowl doesn't touch the water.
• Whisk the mixture constantly as it is sitting over the simmering water until it thickens slightly. (Don't overheat or you'll end up with scrambled eggs!)
• Take the mixture off the heat completely and start to whisk in the melted butter a little at a time.
• Add the lemon juice bit by bit, tasting as you go, until you get the flavour you like.
• Season with salt and black pepper and set aside until needed

To create the dish

• Poach the 2 eggs and steam the asparagus spears for about 5 mins
• Divide the asparagus spears between two plates and top with an egg and plenty of hollandaise sauce.
• Crumble the crispy Parma Ham over the top of the whole dish and season with black pepper.
• Serve with some more Parma Ham on the side!