Roasted Asparagus with Fried Prosciutto and Poached Egg
Sometimes Italian delis will sell the small shank ends of the prosciutto at a discount. These pieces can be minced up and used in pastas, salads, and with vegetable like this roasted asparagus recipe.
Makes 4 Small or 2 Large Portions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 bunch (about 1 pound) asparagus, trimmed
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 tablespoon olive oil
2 oz minced prosciutto
1 teaspoon lemon zest
1 lemon, juiced
4 poached eggs, optional
Preheat oven to 425 degrees F.
Place the asparagus spears in a heatproof baking dish. Drizzle over the extra virgin olive oil. Season with freshly ground black pepper. Set aside.
Add the regular olive oil and prosciutto to a small pan. Place over medium heat, and once it starts to sizzle, cook stirring for about 2 minutes. Pour this mixture over the asparagus and toss to mix thoroughly.
Roast for 10 minutes. Remove, toss with tongs, and return to over for another 5 minutes, or until the asparagus spears are just tender. Drizzle over lemon juice, and toss to coat. Divide asparagus among four plates. Sprinkle over the prosciutto bits. Top with a poached egg, the lemon zest, and maybe another touch of freshly ground black pepper. Serve immediately.
Note: Because prosciutto gets very salty when it's cooked, there is no additional salted called for in the recipe. Season to taste.