Breakfast doesn’t get much better than garlic sautéed asparagus topped with prosciutto, a perfectly poached egg and a few shavings of parmesan. For a healthier option steam the asparagus – it will still taste great!
SERVES 2
INGREDIENTS:
- 1 bunch Asparagus
- 1 tablespoon olive oil
- 1 cloves of garlic, minced
- 1/2 lemon, juiced and zested
- 4 eggs
- 2 slices of prosciutto
- Parmesan for garnish (optional)
- salt and pepper
DIRECTIONS:
- Bring a large pot of water to a boil.
- Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
- Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
- To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated Parmesan cheese.
Recipe from https://downshiftology.com/recipes/asparagus-poached-egg-prosciutto/#wprm-recipe-container-33848
