Asparagus with Eggs & Prosciutto
Ingredients
• 1 pound asparagus, ends trimmed
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon syrup
• 3 tablespoons olive oil
• 2 tablespoons minced green onion
• Prosciutto
• 4 soft cooked eggs
• Flaky sea salt
• Black pepper
• Basil leaves for garnish (optional)
Directions
Soft boil your eggs first: Place 1 inch of water in a small sauce pan and cover with a lid. Bring to a boil. As soon as the water begins to boil add the eggs and replace the lid. Cook exactly 6 minutes then drain and rinse under cold water. Bring a stock pot large enough to hold your asparagus filled with water to boil. Once boiling drop the asparagus in and boil 2-3 minutes for thinner spears and 4-5 minutes for thicker spears. Transfer to a bowl of ice water. Let cool one minute. Remove to serving tray. In a small bowl whisk together the vinegar, mustard, and syrup. Add olive oil and whisk again. Drizzle over asparagus. Peel eggs, cut in half and set on tray. Add torn pieces of prosciutto. Sprinkle with flaky sea salt and black pepper. Garnish with fresh basil if desired.
*Recipe from Southern Living, March 2022.
