Asparagus With Poached Egg and Prosciutto

Womenscorner Desk

October 11, 2020

Ingredients :

- 32 spears asparagus, (or 1 bunch)

- 1 tablespoon olive oil

- 3 cloves of garlic, minced

- 1 lemon, juiced and zested

- 4 eggs

- 4 slices of prosciutto

- parmigiano reggiano, for garnish (optional)

- salt and pepper

Method : Bring an outsized pot of water to a boil. Separately, heat the oil during a large sauté pan on medium heat. Add the minced garlic, juice and zest and asparagus spears. Sauté and use tongs to maneuver the asparagus around until they're cooked through, approximately 3-5 minutes. Once the pot of water has come to a boil, reduce the warmth to low and make sure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently increase the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a towel.

To assemble, add a couple of asparagus spears to a plate, top with a slice of prosciutto, add a dropped egg , season with salt and pepper and garnish with freshly grated parmigiano reggiano.