I liked it so much (and yeah, okay, was so hungry) that I forgot to shoot it before I ate it. So what is this mess of a meal before you? Something delicious. Pretty. And a total fake out, because it was so gosh darn easy.
Asparagus goes especially well with eggs, so on a whim, I decided to pair the two for a light lunch, using a bunch that I’d had in the fridge for a while. But instead of doing the usual preparation of a sunny side up egg over roasted or even blanched rows of asparagus, I decided to do something different and shave the stalks, just to see what happened. And what happened was delish. Little hints of asparagus flavor, without crunching through a whole piece of stalk.
Garnish the whole shebang with a bit of crispy prosciutto, and you have a lovely lunch for one, or an easy meal to make the next time you host brunch. And it’s ready in 10 minutes flat. See how it’s done, right after the jump!
Green, Eggs, and Ham (Fried eggs with shaved asparagus and crispy prosciutto)
2 slices of prosciutto
2 tbsp extra virgin olive oil
— kosher salt and freshly ground black pepper
4 stalks of asparagus, tough ends cut off, then stalks shaved with a vegetable peeler
Preheat your oven to 350Â°. Line a small baking sheet or dish with parchment paper, then lay out the slices of prosciutto on top. It’s fine if you want to tear them in half to make them a little smaller. Place in the oven for 10 minutes, or until they’ve crisped up. Remove and set aside.
In a nonstick frying pan, heat 1 tbsp of the olive oil over medium to medium low heat. Crack the eggs into the pan, then season with salt and pepper. Flip, and season again. Cook as desired — I tend to like my eggs over medium, but a runnier egg makes a great ‘sauce’ with this. Remove the eggs from the pan and set on your plate.
Next, add the remaining tablespoon of olive oil into the pan. Add in the asparagus shavings, then use tongs to gently move them around and saute them. Season with black pepper (I nixed the salt on this since the eggs and prosciutto would be salty enough). Once they are softened and beginning to turn slightly golden and crisp, remove from the pan and place atop the eggs. Garnish with a crispy piece of prosciutto, and serve.