Roasted Parmesan Asparagus With Poached Eggs And Prosciutto
- 4 teaspoons olive oil divided
- 4 thin prosciutto slices thinly sliced
- Nonstick vegetable oil spray
- 20 asparagus spears trimmed
- 1 piece Parmesan cheese - (2 oz) shaved into strips
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon chopped fresh thyme
Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
Preheat oven to 400 degrees. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.
This recipe yields 4 servings.
Per serving: calories, 221; total fat, 16 g; saturated fat, 6 g; cholesterol, 235 mg; fiber, 2 g.