Prosciutto Wrapped Asparagus with Perfect Poached Eggs

A crispy, salty bite for brunch
asparagus-poached-eggs

Wrapping fresh, vibrant asparagus in salty prosciutto, then crisping it to perfection, creates the ultimate bed for serving exquisitely poached eggs.  Once you learn this simple technique, you’ll discover what your previous brunch tables have been missing!

Poached Eggs

Ingredients:

6 eggs

Water

1/8 tsp salt

1/8 tsp fresh cracked pepper

Directions:

Bring water to just below a simmer in a large pot. If water begins to simmer, it’s too hot and you should lower the heat.  Gently place eggs into pot one-by-one*.  Cook for 4-5 minutes for a “runny” yolk, then remove from pot gently with a slotted spoon.  Place poached eggs atop asparagus bundles (see recipe below), and sprinkle with salt and pepper.

*Hint: It’s easier to get the egg to hold its shape if you crack each egg into a small container (such as a small, metal measuring cup) and slowly allow the water to come into the cup, beginning the cooking process of the egg, then allow the entire egg to exit the cup and become submerged in the pot.

Try this poached eggs with prosciutto wrapped asparagus for your next brunchAsparagus

Ingredients:

1 bundle asparagus

6 slices of prosciutto

1/8 tsp fresh cracked pepper

Cooking spray

Salt to taste

Directions:

Preheat the oven to 450 degrees.  Coat a large baking sheet with cooking spray.

Each asparagus should be trimmed at the end (these ends can be very tough and not very appetizing).  They usually need to be cut about an inch or so from the bottom, but the best way to see where they need to be cut from is to hold one single spear at each end. Bend the asparagus to see where it naturally snaps in half.  This is where you will want to cut the entire bundle.

Once cut, separate the asparagus into groups of 5-6 spears.  Fold one slice of prosciutto in half horizontally and wrap one of the bundles tightly. Place the bundle with the “seam” of the prosciutto down onto the baking sheet. Repeat until all bundles of spears have been wrapped.

Cook asparagus for 15 minutes or until prosciutto is crispy. Complete with fresh cracked pepper and salt to taste (I typically find that the prosciutto is salty enough for the whole bundle and no extra salt is required).

Photos courtesy of Kari Owens

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