This was my brunch today.
- 6 asparagus spears, washed and patted dry
- 2 slices of proscuitto, cut into small pieces
- 1 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 shallot, minced fine
- 1 tablespoon red wine vinegar
- freshly ground black pepper, to taste
- kosher salt, to taste
- 1 egg
- shaved parmesan
Bring a pot of salted water to boil. Shave the asparagus. Using a vegetable peeler, start from the top of the spear, and gently shave downward to create a thin ribbon.
Put the shaved asparagus into the boiling water, for 1 minute.
Remove, and immediately rinse under cold water to stop the cooking. Lay onto sheets of paper towel, and gently pat away the water. Let sit, unti dry for about 15 minutes.
After making the asparagus ribbons, start the dressing.
In a large saucepan, cook the proscuitto over medium low heat, until slightly browned.
Remove the proscuitto. Remove the drippings from the pan and put into a mixing bowl. Set aside.
Add the lemon juice into the pan and deglaze; cook down until you have two tablespoons. Add to mixing bowl. Add the shallot, red wine vinegar, and the olive oil. Whisk for about 5 minutes. Season to taste with salt and freshly ground black pepper.
Toss the dressing with the dried asparagus and the crisp proscuitto.
Transfer the salad into a serving bowl and top with a poached egg. Shave parmesan over top.
Do you like asparagus? What's your favorite way to enjoy it?
True 
Comments (4)
I love asparagus whole roasted in the oven or on the grill with big chunks of garlic, a pinch of pepper flakes, sea salt, and olive oil. Or cut into chunks and served with mushrooms and pasta.
I'd eat that salad if it didn't have the poached egg on top. I'm not a fan of poached egg salads because runny egg yolks gross me out unless it comes with toast, bacon, and home fries.
That's an interesting brunch dish, don't think I've ever heard of it. It looks delicious though. Yes, I do like asparagus, usually as a side dish: sliced on the diagonal and sauteed in olive oil and garlic, or in a pasta toss. A few times I sauteed it with other veggies to make a vegetable-egg scramble for breakfast. It could be served just as is, with toast, or rolled up in a warmed flour tortilla, like a breakfast burrito..
That salad looks GORGEOUS. I love asparagus myself. I had it for breakfast once with fried potatoes and a fried egg (over easy) on top. Good, good times. That was leftover asparagus from the day before. I had simply grilled it and squeezed fresh lemon juice over it. It was very simple.