Asparagus, Prosciutto, Poached Egg

By tulawdog

Ingredients

• 1/2 lb asparagus, trimmed
• 4 slices Prosciutto
• 1 egg
• Olive oil
• Salt and pepper

Preparation

Step 1

Heat a dry cast iron skillet over medium-high. Lightly toss asparagus in olive oil, about 1 tsp. Lay asparagus on dry skillet, cook 2 minutes on each side.

Meanwhile, poach the egg. Bring a shallow pot of salted water to a simmer. Crack the egg into a bowl. When the water is simmering, stir it with a wooden spoon until a whirlpool forms. Drop the egg in the center of the swirling water. Turn the heat to low. Cook for 2-3 minutes, until whites are fully cooked and the yolks are quivering.

Eggs should always quiver.

When the asparagus is tender, remove to a plate. Season lightly with Kosher salt and cracked black pepper. Lay slices of Prosciutto on top of the asparagus, and the poached egg on top of the Prosciutto. Sprinkle the egg with a bit of salt and pepper. Eat immediately.