Description
Try asparagus, egg and prosciutto (or ham or bacon) together and then you discover that all the components of this dish pair beautifully together - making it a perfect BBQ side dish.
Ingredients
3 free range eggs
2 bunches asparagus, trimmed
50-70 g prosciutto, torn
Handful parmesan shavings
1 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Directions
1. Place the eggs in a small pot, cover with water and bring to a gentle boil. Once boiling, time them for 3½ minutes then drain and run eggs under cold water to cool. Once cooled, peel eggs and cut in half - the yolks should still be slightly soft.
2. Bring a pot of salted water to the boil. Have a bowl of iced water handy. Drop asparagus into the boiling water and cook for about 1 min, until bright green and just tender. Drain and plunge into iced water to cool (this keeps it looking bright and fresh). Drain.
3. Arrange asparagus on a platter. Top with prosciutto and egg halves, and scatter over parmesan.
4. Whisk together mustard, juice and oil, season with salt and pepper and drizzle over the salad.
Enjoy!
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