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.


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