Wednesday, May 18, 2005

Asparagus Salad with Soft Poached Eggs, Prosciutto and Lemon-Chive Vinaigrette

Asparagus Salad with Soft Poached Eggs, Prosciutto and Lemon-Chive Vinaigrette (Adapted from CL)

1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh grated Parmigiano-Reggiano cheese
1 teaspoon minced fresh chives
1 small garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
16 ounces asparagus, trimmed
4 slices whole-wheat bread, toasted
8 thin slices prosciutto
4 large eggs

In a small bowl, whisk together lemon juice, cheese, chives, garlic, salt, pepper and mustard. Gradually whisk in olive oil to combine.

Steam asparagus, covered, until crisp tender, about 2 to 3 minutes. Drain and rinse under cool water to stop the cooking process - drain well.

Set 1 slice of bread on each plate, then lay 2 prosciutto slices on top of each piece. Evenly divide asparagus between the plates on top of the prosciutto and lightly season with salt and pepper.

In a large skillet, add enough water to come about half-way to two-thirds up the side. Bring to a boil, reduce heat and let simmer.

Carefully break eggs between 4 8-ounce ramekins lightly coated with cooking spray. Gently set ramekins into the simmering water - cover pan and allow to cook until desired degree of doneness. Remove ramekins from the water. Carefully slide 1 egg over each serving. Drizzle about 1 tablespoon of the dressing over each egg, then garnish with extra chives, if desired.

Makes 4 servings.

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