Asparagus with Prosciutto di Parma, Pecorino Pepato, and Poached Eggs
Info
Rating
Calories
829.0
Protein
20.0
Sodium
1363.0
Fat
81.0
Description
This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Ingredients
32 large asparagus spears (about 3 pounds), trimmed and peeled
*Unfiltered olive oil, which has a pronounced olive flavor, can contain small particles of olive skin and may appear cloudy. It can be purchased at specialty shops or williams-sonoma.com.
**Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through murrayscheese.com.
Special equipment: nonstick muffin pan with 12 (1/3-cup) cups
Directions
Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
Preheat grill to moderate heat.
Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm.
Arrange oven rack in middle position and preheat oven to 400°F. Lightly oil muffin pan.
Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.
While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.
Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino Pepata and parsley.
