I saw a picture earlier today of this dish and decided I needed to recreate it for dinner tonight. Roasted asparagus is one of my very favorite foods and pair that with a poached egg, prosciutto and shaved gruyere... how can you go wrong?
To start you need to roast the asparagus, preheat the oven to 450. I like the shave the tough ends of the asparagus a little to make them a little tender. On a sheet pan place the asparagus onto a bed of 15 to 20 springs of fresh thyme and then toss with a tablespoon of olive oil and 1/2 teaspoon of kosher salt. Place in oven for 10 to 12 minutes until lightly roasted.
Poaching eggs is just about one of the easiest things to do but some find that it can be intimidating. This is one of those things that once you get it, you never forget. Bring a saute pan filled with 1 to 2 inches of water to a light boil, add a tablespoon of vinegar (don't forget this part it's the key to the whole thing) While the water comes to a boil in individual teacups or ramekin crack each egg. When the water is ready holding the cup very close to the water, slowly pour the egg in. After about 20 seconds with a slotted spoon very carefully start to fold the whites over the yolk in the water. You just want it to envelope the yolk. After 2 to 3 minutes remove the egg with the slotted spoon onto a stack of paper towels or even better a heal of bread to soak up the water.
To plate: Place the asparagus down on the plate, top with the prosciutto and then place the poached eggs into the bed of prosciutto. Add a few shavings of gruyere and serve with some sourdough toast points.
A fast and easy dinner or would also be great for a Sunday brunch.
Bon Appetit!
