Asparagus with Poached Egg and Proscuitto

 My go to meal when I don’t feel like pasta or cooking. It’s also a one pot meal – steam the asparagus then add a bit more water and cook your eggs.

1/2 lb asparagus, steamed
4 slices proscuitto
2 eggs
1/2 TBSP olive oil
Juice of 1/2 a lemon
Salt and Pepper
Truffle oil
Pine nuts
Allepo pepper

Bring a shallow pot of water to a boil with a splash of vinegar. Reduce to a simmer and add your eggs carefully one at a time and cook for about 3 minutes.

Meanwhile toss arugula with olive oil, lemon juice and salt and pepper. 

Divide asparagus, arugula and prosciutto among 2 plates. Drizzle with a little truffle oil and top with an egg. Garnish with remaining ingredients. 

Serves 2.


Avocado Tartar

  This is a fancy version of avocado toast!! What better way to elevate it than give it classic tartar flavor? Thanks F&W for the inspiration.

1 TBSP olive oil
2 TBSP red onion
1 TBSP Dijon mustard
1 TBSP lemon juice
1 TBSP drained capers
1 TBSP chopped parsley
1/2 small jalapeñ
3 drops of Worcestershire sauce
Salt and pepper
2 medium Hass avocados, peeled & diced

Combine all ingredients except avocado in a food processor. Process until chopped and combined. Gentle toss with avocado and serve.

Serves 2 – 4.