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Recipe

Asparagus with prosciutto, egg and parmesan

If you’ve never tried asparagus, egg and prosciutto (or ham or bacon) together, then you’ve been missing out! All the components of this dish pair beautifully together - making it a perfect BBQ side dish.

By Nadia Lim
  • 15 mins preparation
  • Serves 3 - 4
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Ingredients

  • 3 free range eggs
  • 2 bunches asparagus, trimmed
  • 50-70 g prosciutto, torn
  • Handful parmesan shavings
  • 1 tsp Dijon mustard*
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

Method

  • 1
    Place the eggs in a small pot, cover with water and bring to a gentle boil. Once boiling, time them for 3½ minutes then drain and run eggs under cold water to cool. Once cooled, peel eggs and cut in half – the yolks should still be slightly soft.
  • 2
    Bring a pot of salted water to the boil. Have a bowl of iced water handy. Drop asparagus into the boiling water and cook for about 1 minute, until bright green and just tender. Drain and plunge into iced water to cool (this keeps it looking bright and fresh). Drain.
  • 3
    Arrange asparagus on a platter. Top with prosciutto and egg halves, and scatter over parmesan. Whisk together mustard, juice and oil, season with salt and pepper and drizzle over the salad.

Notes

*Check label if eating gluten free. For a pescatarian version of this salad, some thin slivers of cold-smoked salmon (or chunks of hot-smoked) are equally delicious.

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