Asparagus with Hard Boiled Egg and Prosciutto
Hard boiled eggs are chopped and sprinkled over the Asparagus before adding thin slices of prosciutto
Servings: 4 people
Calories: 272kcal
Equipment
- egg piercer
Ingredients
- 16 pc asparagus large not pencil thin
- 2 eggs
- ¼ lb prosciutto di parma sliced thin
Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried mustard
- ½ tsp salt
- ¼ tsp pepper
Instructions
Eggs
- pierce eggs with egg piercer
- boil water in a sauce pan and gently add eggs
- boil eggs for 10 minutes and then turn off heat. Leave eggs in hot water.
Asparagus
- peel the stem of asparagus and cut an inch off bottom. Rinse in cold water.
- Boil water in a large, deep frying pan. Asparagus need to lay flat in pan.
- add asparagus to pan so they are completely submerged in water
- boil for 5 or 6 minutes until bright green and fork tender
- remove from heat and place asparagus in ice and water to stop cooking
Dressing
- Mix ingredients together and whisk rapidly until emulsified.
- Taste to adjust salt and pepper
Assemble Plate
- Peel eggs and separate yolk from white. Chop each separately
- Lay 4 asparagus on each plate
- Drizzle dressing over asparagus
- Top with a line of chopped egg yolk and chopped egg white
- Add sliced prosciutto and serve
Notes
I always pierce my eggs with an egg piercer before I boil them. This prevents the dark line appearing between the yolk and white and will also make the egg easier to peel.
Nutrition
Serving: 1person | Calories: 272kcal | Carbohydrates: 1g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 511mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg