Asparagus With Prosciutto Di Parma, Pecorino Pepato, And Poached Eggs Recipe

Name: Asparagus With Prosciutto Di Parma, Pecorino Pepato, And Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 large asparagus spears (about 3 pounds), trimmed and peeled; 8 tablespoons extra-virgin olive oil, preferably unfiltered*; 8 large eggs; 4 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 8 teaspoons freshly squeezed lemon juice (from 1 medium lemon); 8 thin slices proscuitto di Parma (about 4 ounces total); 3 ounces Pecorino Pepato,** finely grated; 2 tablespoons fresh flat-leaf parsley, finely chopped; **Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through; .; nonstick muffin pan with 12 (1/3-cup) cups

Servings: persons

32 large asparagus spears (about 3 pounds), trimmed and peeled
8 tablespoons extra-virgin olive oil, preferably unfiltered*
8 large eggs
4 teaspoons sea salt
2 teaspoons freshly ground black pepper
8 teaspoons freshly squeezed lemon juice (from 1 medium lemon)
8 thin slices proscuitto di Parma (about 4 ounces total)
3 ounces Pecorino Pepato,** finely grated
2 tablespoons fresh flat-leaf parsley, finely chopped
**Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through
.
nonstick muffin pan with 12 (1/3-cup) cups

1
Have ready large bowl ice water. In medium saucepan over high heat, bring
2
to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
3
Preheat grill to moderate heat.
4
Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm.
5
Arrange oven rack in middle position and preheat oven to 400u00b0F. Lightly oil muffin pan.
6
Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.
7
While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.
8
Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino Pepata and parsley.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 32 large asparagus spears (about 3 pounds), trimmed and peeled, 8 tablespoons extra-virgin olive oil, preferably unfiltered*, 8 large eggs, 4 teaspoons sea salt, and more.

Yes, Asparagus With Prosciutto Di Parma, Pecorino Pepato, And Poached Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus With Prosciutto Di Parma, Pecorino Pepato, And Poached Eggs

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