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.
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.
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. 🙂
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!
That sounds good. I didn’t even know wild rice came canned. I bought a bag of it, but it’s so time consuming to make! I’ll have to try this version.
Haha, this is such a great post! Amazing food, and I love the fist-bump 🙂
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.
@Sarah W. Those beans sound nummy. I usually think of beans as a protein, but I think some are more veggie-like than others? Either way, thanks!
Yep, romano beans are also known as runner beans or flat beans and are very similar to plain old green beans!
You are just up on your bean knowledge! I’m impressed