Grilled Asparagus w/ Prosciutto and Poached Egg

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Adapted from Ad Hoc at Home by Thomas Keller.

Serves 6

2 Tablespoons white wine vinegar
6 large eggs
2 bunches pencil-thin asparagus
Canola oil
Kosher salt and freshly ground black pepper
3 oz thinly sliced prosciutto
2 cups torn croutons
Extra virgin olive oil
Aged balsamic vinegar
Fleur de sel (sea salt)

Bring 6 – 8 cups of water to a boil in a large deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer. Crack 1 egg into a smaller cup or ramekin. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 1-1/2 minutes, or until the white is set but the yolk is still runny. With a slotted spoon transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time. (The eggs can be poached several hours ahead and be stored in ice water in the refrigerator.)

Trim asparagus to an equal length, removing the less tender ends. If using medium or large asparagus, peel the stalks with a vegetable peeler. Spread asparagus on a pan and generously coat with canola oil, and season with salt and pepper. Arrange the asparagus on the grill over medium heat, or cook in batches on a grill pan over medium-high heat. Cook for 1-1/2 to 2 minutes per side.

Arrange asparagus on a platter. Remove poached eggs from ice bath and trim any uneven edges. Lower the eggs into simmering water for 30 seconds, just to reheat. Remove with a slotted spoon and blot the bottoms with a paper towel. Season the eggs with salt and pepper and arrange around the asparagus.

Arrange the prosciutto and croutons on the platter. Drizzle the salad with olive oil and balsamic, and sprinkle with fleur de sel and pepper.


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