ASPARAGUS WITH PROSCIUTTO AND EGG

Asparagus With Prosciutto and Egg image

Provided by Florence Fabricant

Categories quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 large eggs
1 1/2 ounces prosciutto, preferably San Daniele, in about two thin slices
1/4 cup dry bread crumbs
4 tablespoons extra-virgin olive oil
1 1/2 pounds medium-thick asparagus, ends snapped off, peeled
Salt and ground black pepper

Steps:

Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.
Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them. Mix them in a bowl with the remaining olive oil and season with salt and pepper.
Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams