Asparagus Salad/Soft Poached Eggs/Prosciutto/Vinaigrette |
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Prep Time: 12 Minutes Cook Time: 1 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Eggs are a great source of protein; served with whole-grain toast slathered with butter and a fresh fruit salad of berries and melon - make for a very filling brunch. Lest we not forget - the champagne punch! Cooking Light Magazine, July 2009 edition and the picture is just lovely! :) This was served to a couple of us, because I wasn't able to go to a friend's baby shower so we had it in one of the smaller dining rooms on the floors. Ingredients:
1 1/2 tablespoons fresh lemon juice (the real stuff, please) |
2 1/4 teaspoons freshly grated parmigiano-reggiano cheese |
1 teaspoon minced fresh chives |
1/2 teaspoon minced garlic |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon dijon mustard |
3 tablespoons extra virgin olive oil |
1 lb asparagus, trimmed |
8 thin slices prosciutto (about 2 ounces) |
4 large eggs |
cooking spray |
4 teaspoons chopped fresh chives (optional) |
Directions:
1. Combine first 7 ingredients in a small bowl, stirring with a whisk.
2. Gradually add olive oil, stirring well with a whisk.
3. Steam asparagus, covered, for 3 minutes.
4. Drain and rinse under cold water; drain.
5. Arrange 2 prosciutto slices in the center of each of 4 plates.
6. Arrange asparagus spears evenly over prosciutto.
7. Add water to a large skillet, filling two-thirds full; bring to a boil.
8. Reduce heat; simmer.
9. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray.
10. Place custard cups in simmering water in pan.
11. Cover pan; cook 10 minutes.
12. Remove custard cups from water, and carefully remove eggs from cups.
13. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing.
14. Sprinkle each serving with 1 teaspoon chives, if desired.
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