Sunday, March 16, 2008

Poached Egg with Prosciutto and Asparagus

1 Packet prosciutto
1 Medium Free range egg
8 Asparagus Spears
Olive oil to drizzle
Salt and crushed fresh black pepper to taste

Steam asparagus spears for 2 minutes in lightly salted water for 2 minutes only. Place into a bowl of cold water. Poach the egg as you would. Decorate a plate with the prosciutto place the asparagus in the middle, place the poached egg on top. Drizzle with olive oil and season with freshly crushed black pepper and sea salt.


Deborah said...

What a gorgeous dish! I have just found a place locally to buy proscuitto, so I'm really excited when I find dishes using it!

Rosie said...

This is such a wonderful dish and I could eat this NOW being lunch time here in the UK!!

Rosie x

RecipeGirl said...

Sometimes the simplest of things are yummy! Looks great :)

Megan said...

Deborah proscuitto is so exciting to use in dishes.
Rosie sounds like you enjoy your lunch breaks over in the uk.
Recipegirl you are so right, simple things can be so elegant.