Fried Eggs With Prosciutto And Asparagus Food

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

ROASTED ASPARAGUS PROSCIUTTO AND EGG

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

ASPARAGUS, EGG, AND CHEESE STRATA

Steps:

• Preheat the oven to 350˚F (176˚C). Butter a smallish, 4-cup ovenproof baking dish.
• Trim the crusts from the bread and toss them to the birds or in the compost. Place the slices of bread in the baking dish, overlapping the slices slightly and, if necessary, allowing the edges to hang over the side of the dish just a little.
• Whisk together the eggs and milk. Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside.
• Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths.
• Layer the prosciutto or mortadella, if using, on the bread. Place the asparagus spears on top and pour the remaining egg mixture over the asparagus. Sprinkle with the rest of the cheese. At this point, if you have the time, we strongly encourage you to cover the strata with plastic wrap and refrigerate it overnight to allow the bread to soak up the egg mixture and so the flavors can meld.
• Bake the strata until set, 30 to 35 minutes. (If you refrigerated the strata overnight and are baking it straight from the fridge, you may need to allow a few extra minutes baking time.)
• Let the strata cool slightly. Grind a little pepper over the top, if you please, and sprinkle with chives, if using. Plonk the baking dish on the table and scoop the strata straight from it onto plates. Originally published March 26, 2012.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

ROASTED ASPARAGUS AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees.
• If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
• Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
• Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

Steps:

• For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
• For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
• Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG

Steps:

• Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
• Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
• Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
• Divide the salad between two serving plates. Top each with an egg.

FRIED EGGS WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside.
• Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes.
• Place several slices of prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve.

GRILLED ASPARAGUS, PROSCIUTTO, AND POACHED EGG

Steps:

• To poach the eggs, bring 6 to 8 inches 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 small cup or ramekin. Using a wooden spoon, stir the water at the edge of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan. Simmer gently for 1 1/2 minutes, or until the white is set but the yolk is still runny. With a slotted spoon, carefully transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the boiling water. Cook the remaining eggs in the same fashion, 1 at a time. (The eggs can be poached several hours ahead and stored in ice water in the refrigerator.)
• When you are ready to cook the asparagus, prepare a charcoal or gas grill for cooking over medium heat or heat a grill pan over medium-high heat. Line a baking sheet with parchment paper.
• Hold an asparagus spear with your hands and bend it to break off the less tender bottom end. Trim all of the asparagus to the same length. If using medium or large asparagus, peel the stalks with a vegetable peeler. Spread the asparagus on the parchment-lined baking sheet, generously coat with canola oil, and season with salt and pepper.
• Arrange the asparagus on the grill or, working in batches, in the grill pan. Cook the asparagus until tender, about 1 1/2 to 2 minutes per side, flipping with a narrow spatula. Arrange the asparagus on a platter.
• Meanwhile, bring a large pot of water to a simmer. If you're a perfectionist, an aspiring three-star chef, or you just can't help yourself, use a small pair of scissors to trim any uneven edges from the poached eggs. Using a skimmer or a slotted spoon, lower the eggs into the simmering water for about 30 seconds, just to reheat. Remove the eggs and blot the bottoms with paper towels.
• Season the eggs with salt and pepper and place them around the asparagus. Arrange the prosciutto and torn croutons on the platter, then drizzle all of the components with olive oil and balsamic and sprinkle with fleur de sel and pepper.

LAYERED SPRING SALAD

Steps:

• Bring a large stockpot of salted water to a boil, and add asparagus. Cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.
• Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove eggs from the water with a skimmer, and transfer to a bowl of ice water to cool and stop cooking.
• Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.
• Place radicchio leaves in a large, shallow bowl. Arrange prosciutto on top in a decorative pattern.
• Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and sugar. Drizzle vinaigrette over prosciutto.
• Sprinkle cilantro over top, and cover with baby greens. Arrange asparagus in five bunches on greens in a spokelike pattern. Top with chervil.
• Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus.
• Remove poached eggs one by one, blotting them on a piece of bread (the bread acts as a natural sponge), and place each egg between two bunches of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.

PROSCIUTTO, FRIED EGG, AND PARMESAN ON COUNTRY BREAD

Steps:

• Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
• Suggestions for the kids
• Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.

EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
• Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
• Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
• Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
• Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.