Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch. Ingredients:
1 1/2 tablespoons fresh lemon juice |
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 freshly ground black pepper |
1/4 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
1 pound 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. Gradually add olive oil, stirring well with a whisk.
2. Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.
|
|