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id 611
Name Asparagus Salad with Soft-Poached Eggs, Prosciutto and Lemon-Chive Vinaigrette
Main Dish Category Main Dish
Secondary Dish Category Salads and Dressings,
Main Ingredient Asparagus
Other Ingredient Eggs
Number of People 4
List of Ingredients

1 1/2 T fresh lemon juice

2 1/4 tsp freshly-grated Parmigiano-Reggiano cheese

1 tsp minced fresh chives

1/2 tsp minced garlic

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp Dijon mustard

3 T extra-virgin olive oil

1 lb asparagus, trimmed

8 thin slices prosciutto OR salami

4 lg eggs

Cooking Spray

4 tsp chopped fresh chives
Description Combine first 7 ingredients in small bowl, stirring with whisk. Gradually add olive oil, whisking well.



Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water, drain (OR use ziploc steaming bag). Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.



Add water to large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6 oz) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving and drizzle with about 1 T dressing. Sprinkle each serving with 1 tsp chives, if desired.
Time 25 minutes
Cooking Type StoveTop
Difficulty (1-5) 2
Notes 219 calories; 16.7 g fat (3.6 sat; 10 mono; 2 poly); 12.3 g protein; 6 g carb; 2.5 g fiber; 221 mg chol; 1.6 mg iron; 417 mg sodium; 64 mg calc.



YUMMY!!!
Origin Cooking Light July 2009
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