Step 1

To make the spring onion dressing, place spring onion, mint, garlic, oil and lemon juice in a food processor. Process until smooth. Season. Transfer to a bowl.

Step 2

Bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.

Step 3

Meanwhile, heat a chargrill on high. Brush the bread with a little of the oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to a plate.

Step 4

Brush the asparagus with the remaining oil. Season. Cook on the grill, turning, for 2-3 mins or until tender. Transfer to a plate.

Step 5

Place 2 prosciutto slices, long sides overlapping slightly, on a clean work surface. Top with one-quarter of the asparagus. Wrap the prosciutto around the asparagus to enclose. Repeat with the remaining prosciutto and asparagus.

Step 6

Arrange the bread on a serving platter. Top with the asparagus parcels and egg. Drizzle with the spring onion dressing and extra oil. Sprinkle with the rocket and parmesan.