Spaghetti with asparagus, courgette, with Iberico ham (or aged cured ham) with poached egg (RECIPE BY SPANISH CHEF – Karlos Arguiñano)

Italian Spaghetti with baby asparagus, courgette,
with Iberico ham (or aged cured ham) & poached egg

400 gr. Spaghetti
2-3 slices of iberico ham or aged cured ham
4 eggs
1 onion
1 courgette
12 green asparagus spears
water
Extra virgn olive oil
vinegar
salt pepper

1. Chop the onion finely and saute lightly in olive oil. Poach asparagus spears gently. Cut the courgette in half moons. Saute courgette in pan, then add back onion and asparagus & saute for another minute. Chop the ham into cubes, in a sperate pan saute briefly and turn off the heat. Add this to your veg and taste & season with pinch of salt & pepper if necessary.
2. Coook the Spaghetti
3. At the last minute poach eggs.
4. Place the spaghetti on serving dish and toss in vegetables and ham on the plate. Top with a poach egg.