An Asparagus Salad With a Fried Egg and Prosciutto Recipe

An Asparagus Salad With a Fried Egg and Prosciutto Recipe

Get it out of your head now that salads are constrained to bowls of lettuce. Durable veggies like green beans, broccoli, zucchini, and asparagus can all participate in the purpose of a salad foundation each bit as brilliantly as romaine or iceberg. The payoff, as viewed so vividly in this asparagus salad dish, is textural contrast: the gentle snap of the asparagus, the creaminess of the soft egg yolk, the crunch of the toasted bread crumbs. This can be a heat-up to dinner (primarily if you have guests around), or a light-weight food on its possess. Better nonetheless, double the recipe and freeze some for a chaotic 7 days. Enjoy!

Diet: 260 calories, 17 g unwanted fat (4 g saturated), 520 mg sodium

Serves 4

You’ll Need

1 bunch asparagus, woody ends taken out
3 Tbsp olive oil
4 huge eggs
1⁄2 cup home made bread crumbs (see note)
4 slices prosciutto, cut into thin strips
2 Tbsp balsamic vinegar
Coarse sea salt and black pepper to flavor

How to Make It

  1. Provide a significant pot of drinking water to a boil and time with a wholesome pinch of salt.
  2. Incorporate the asparagus and cook for 3 to 4 minutes, until just tender.
  3. Drain and operate below cold drinking water to quit the cooking procedure (which will also assistance preserve asparagus coloration).
  4. Warmth 1 tablespoon of the oil in a significant nonstick sauté pan. Crack the eggs into the pan and cook for about 5 minutes, just right until the whites are established but the yolks are continue to unfastened.
  5. Divide the asparagus amid 4 plates.
  6. Top rated every single serving with a fried egg and scatter with bread crumbs and prosciutto strips.
  7. Drizzle with the remaining olive oil and the vinegar and period with salt and black pepper.

Consume This Tip

Do-it-yourself Bread Crumbs

Retail store-acquired bread crumbs are wonderful for coating chicken or as binding in meatballs, but to incorporate texture and flavor to salads, soups, and pastas, make your individual. Take out the crust from an old loaf of bread and tear the interior into pebble-sized parts. Heat a bit of oil in a pan and cook dinner the bread for about 5 minutes, until golden brown and toasted. For an further layer of flavor, include whole cloves of garlic or contemporary herbs to flavor the cooking oil.

This recipe (and hundreds much more!) arrived from one of our Cook dinner This, Not That! books. For much more uncomplicated cooking suggestions, you can also buy the e book!

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