Gosh, I love it when asparagus is in season! It’s beautiful to look at and just oh-so-tasty!
Here’s a wonderful entry dish for a warm spring day:
Green Asparagus in Prosciutto di Parma with a fresh slaw and poached egg
Ingredients for 2:
1 bunch of green asparagus
1/2 green apple, peeled and finely diced
1/2 green pear, peeled and finely diced
1/4 cucumber, finely diced
1 bunch fresh cress
100g prosciutto di Parma
2 tbs butter
1 tbs olive oil
Mix together the cress, diced cucumber, pear and apple, olive oil and lime juice.
Poach the asparagus in boiling salt water for 1-2 minutes, take it out and dip it in ice water to keep the asparagus fresh and green. Also: you’ll be able to touch it without burning your fingers – always a welcome change for clumsy people like me.
Wrap each stem in 2 slices of prosciutto (I got some wonderful prosciutto with a rosemary-pepper-crust, it was lovely – keep your eyes open!). Brown the butter in a pan and slowly roast for 4 minutes, turn the asparagus around after the first 2 minutes have passed. Keep it in the pan so it won’t cool off.
Boil water, pour in 2cl vinegar and reduce the heat until there are no bubbles coming up. Slowly slide one egg in and cook for 4 minutes. Pour out the water and redo for the same for the second egg.
Plate the asparagus with the egg on top, add a dash of coarsely ground pepper on top of the egg. Add the slaw and a bit of wild garlic pesto on the side.