The combination of asparagus and prosciutto is a classic one. The saltiness and creaminess of the prosciutto works beautifully with the crisp, fresh flavor of the asparagus.
Add a poached egg or two for a wonderful, filling, delicious lunch.
- 12 medium asparagus spears, tough ends trimmed
- 2 teaspoons olive oil
- 4 paper-thin slices prosciutto (2 oz total. I used Citterio, which contains just pork and salt, no additives)
- 2 large eggs
- 1 tablespoon vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Grill the asparagus: Heat dual-contact grill (such as George Foreman) or regular grill. Brush asparagus with the olive oil. Grill 5 minutes in a dual-contact grill, 8-10 minutes in a regular grill, turning often, until just tender. Transfer to a plate.
- Poach the eggs: While asparagus is grilling, bring water to a boil in a large pot over high heat. Break each egg into a small bowl. Once water has boiled, reduce heat to medium-high to achieve a gentle boil. Add the vinegar to the water - this will help the egg whites congeal. Use a hand whisk to vigorously whisk the water, then slide the first egg into the resulting whirlpool. This will help the egg hold its shape when it first enters the water. Repeat with the second egg, then cover the pot, turn the heat off and set the timer for 5 minutes.
- When done, use a slotted spoon to lift the eggs out of the water and place them for a few seconds on a paper towel, to drain. Egg whites should be cooked-yet-creamy. Yolks should appear soft. When cut open, they should be thick but gooey.
- Wrap 3 asparagus spears in each slice of prosciutto. Arrange 2 of these bundles on each of your two serving plates and top with an egg. Sprinkle the eggs and the visible areas of the asparagus with salt and pepper. Serve immediately.