Asparagus with Poached Egg and Proscuitto
1/2 lb asparagus, steamed
4 slices proscuitto
1/2 TBSP olive oil
Juice of 1/2 a lemon
Salt and 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.