Trim the woody ends of 16 green and 4 purple asparagus, then steam the green spears for three to four minutes, until tender to the tip of a knife and the purple for just 1 min.
Meanwhile, put 75 ml olive oil in a nonstick pan on a medium-high heat, until it starts to shimmer. Add 2 free range eggs and fry until the whites are bubbly and crisp at the edges but the yolks are still runny. Remove with a spatula and pat their bottoms dry on a sheet of kitchen roll.
Arrange the asparagus on two warmed plates, top each portion with an egg and 3 slices of Serano jamón, then drizzle with extra-virgin olive oil and scatter with flaky sea salt and black pepper.
Brush thick slices of Turkish bread with olive oil and panfry in a hot griddle pan.
Sprinkle over some chives , decorate with the purple petals of a chives flower and serve as a lovely starter or light lunch.
(Here José Pizarro's original recipe)
PS In the end I decided to panfry some more Serano slices and the crispness added extra flavour (not on the photo)
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