As I mentioned in yesterday’s post, spring feels like it’s in the air. A string of 50 degree days and all of the sudden everyone looks happier. Of course, we could have a blizzard next week, but for now I am content to celebrate the lovely day with a simple lunch of asparagus, eggs, and prosciutto. This post also marks a new series which I will (try very hard to) post every Monday, called $10 Mondays. The prosciutto in this recipe does bring the cost up a little, but if you make 2 servings (as shown), you should come out under $10.
Asparagus with Poached Eggs and Prosciutto
1/2 teaspoon butter
1/2 lb asparagus, ends trimmed
4 large eggs*
1 teaspoon vinegar
4 slices prosciutto
Parmesan cheese, grated (optional)
Salt and pepper, to taste
Bring a small pot of water to boil with vinegar (this helps the eggs stay together while poaching). Carefully, break one egg into pot and immediately use a spoon to keep white and yolk together (some of it will come apart). Boil until white is set but yolk is still runny, about a minute. Remove to a plate with a slotted spoon. Repeat with remaining eggs.
Place asparagus on a plate with prosciutto. Place eggs over asparagus, and top with parmesan cheese if desired. Serve immediately.
Eggs: $3.99/dozen, 33 cents each = $1.33
Alright, so not quite under $10. However, you won’t use all of the asparagus and prosciutto for this recipe and you can use the leftovers in a lovely risotto. Or an omlette. Or on crostini with some ricotta cheese. The possibilities are endless, really.