Roasted Asparagus Prosciutto and Egg
Ingredients
- 1 bunch fresh asparagus trimmed
- 1 tbsp olive oil extra-virgin
- 1 tbsp olive oil
- 2 ounces prosciutto minced
- ground black pepper
- 1 tbsp white vinegar distilled
- 1 pinch salt
- 4 eggs
- 1/2 lemon zested and juiced
- 1 pinch ground black pepper
Notes
Roasted Asparagus Prosciutto and Egg: Preheat oven carefully to 425 degrees F (220 degrees C). Spot asparagus in a heating dish and sprinkle with one tablespoon extra-virgin olive oil. Watch Now
Heat the one tablespoon olive oil in a skillet over medium-low heat. Include prosciutto; cook, blending, until brilliant and rendered 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and hurl to coat. Cook in the preheated oven for 10 minutes. Hurl and come back to oven until firm yet delicate to the chomp, 5 minutes. Watch Now
Fill a medium pan with 2 to 3 creeps of water and heat to the point of boiling over high heat. Diminish excitement to medium-low, pour in vinegar, and squeeze of salt. Break an egg into a bowl at that point tenderly slip the egg into the water. Rehash with outstanding eggs. Poach the eggs until whites are firm and yolks have thickened; however, are not hard, 4 to 6 minutes. Expel eggs from water with an opened spoon, spot on a kitchen towel to evacuate abundance water, at that point move to a warm plate. Watch Now
Sprinkle asparagus with lemon juice. Move asparagus to plates, top with poached egg and squeeze of lemon get-up-and-go. Season with black pepper and serve.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 20g, Protein 35g, Fat 4g
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