Asparagus with Proscuitto and Fried Egg

Last night I thought to myself, “What’s the best way to eat vegetables?”  My first response was, “Deep FRIED!”  But my second response was, “Covered in MEAT!”

So that’s what I did.  I took my asparagus and sandwiched it between proscuitto and fried egg.

Let me take you on that delicious adventure.

You will need:
As much asparagus as you think you will eat
A few slices of proscuitto
An egg or 4, depending on how many people you are serving
Juice from a lemon
1 Tbsp. shredded parmesan
1 tsp. chopped chives
1 clove of garlic, minced
1/4 tsp. Dijon mustard
3 Tbsp. olive oil
salt and pepper to taste

This took me about 5 minutes to prep and cook.  Aaaaand it looked like I spent all night long slaving away.  This is the intended result…fool your audience.

First, I steamed the asparagus for about 3 minutes.  I have a strainer that I put over a boiling pot of water and cover with a pan lid.  Again, tricking people into thinking you are fancy is key here.

The setup:

steaming away…la la la

Ok, while that’s steaming you can toss all of the ingredients (besides the eggs and proscuitto) into a bowl.  This will be the dressing topping.  I forgot to take a picture of this part, but imagine a bowl full of lemon juice, mustard, chives, and some other stuff.  Whisk away!

Your asparagus might be done at this point, but mine needed another minute, so I fried an egg up.

Now everything should be coming together at this point.  My asparagus was steamed, my dressing was whisked, and my egg was fried.

Time for plating.

I put the proscuitto down on a plate.  Make a little love-bed for your asparagus to rest on…a love-bed of meat.  Just trust me.

This was the original picture:

But I was having fun with Picasa this morning, and this seemed much more like a love-bed of meat:

Ok.  Now put your asparagus on top of that.

Fried egg on top of the asparagus.

Dressing on top of the egg.

Uhm ok.

This was so good I nearly passed out.

Jonathan was so pleased we fist-bumped.

Things are right with the world.


p.s. What’s your favorite way to get your veggies in?  I would love to try something not so meat-heavy.  🙂

7 thoughts on “Asparagus with Proscuitto and Fried Egg

  1. One of my favorite ways to get in my veggies (a constantly-dieting MUST) is with soup made from low-sodium chicken broth. Add whatever veggies you like (cut so they are all about the same size), throw in some wild rice (I use canned wild rice unless I have some left over from some other dish I made). Let the veggies cook until done. Voila – veggies quotient met!

  2. From the June 2010 Cooking Light, I present Romano Bean Salad:

    2 q water
    1 lb. Romano beans, trimmed & cut into 1/2-inch pieces
    1 Tbsp kosher salt
    1 garlic clove
    1/4 c chopped fresh parsley
    2 Tbsp capers
    1 Tbsp olive oil
    1 tsp grated lemon rind
    1/4 tsp kosher salt
    1/4 tsp black pepper

    Boil 2 q water in saucepan. Add beans, 1 Tbsp salt, and garlic; cook 8 min. Drain. Place beans in medium bowl. Finely chop garlic (or cheat and use powder); add to beans. Add parsley and remaining ingredients, tossing gently to coat. Yields 6 servings. Easy, satisfying, good warm or cold, and you can sub in regular green beans.

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