Asparagus wrapped in prosciutto? YES PLEASE! this is such a great idea and it's so delicious. I had to add a poached egg though. It adds more richness to the dish, it's a beautiful thing, the runny yolk is my favourite.
ASPARAGUS WRAPPED IN PROSCIUTTO
Recipe by Mark Calaminici | Food Loves Company
10 fresh asparagus spears, washed and ends trimmed
Extra virgin olive oil
Freshly cracked pepper
Chili flakes, to taste
10 thin slices of Prosciutto di Parma
1 tbsp white vinegar
1 poached egg
zest of half a lemon
Parmigiano-Reggiano, to taste
Smoked paprika, to taste
1. Preheat oven on broil
2. Drizzle extra virgin olive oil onto asparagus. Add chili flakes and season with salt and freshly cracked pepper. Toss to incorporate all ingredients.
3. Wrap one slice of prosciutto around each asparagus spear, tugging it in to wrap it nice and tight. Place asparagus on baking sheet lined with parchment paper. Place in broiler for about 8-10 minutes, flipping half way through.
4. Break cold egg into a small saucer or ramekin. Fill a small pot with water and heat until water simmers gently. Add white vinegar and gently stir the water to create a gentle whirlpool, this will help the egg white wrap around the yolk. Gently slip egg into water. Cook for 3-4 minutes or until egg whites are set. Remove egg with slotted spoon and drain well.
5. Stack asparagus and top with lemon zest and Parmigiano-Reggiano. Place poached egg on top with a dash of smoked paprika. Cut into the egg and let the yolk run. Enjoy!
Until next time, Ciao!