Spring asparagus – green, fresh and so versatile. We get asparagus all year round, but having them in spring and eating local asparagus makes such a difference! I love the versatility of asparagus – you can throw them into pasta or risotto, add them to a salad or have them for breakfast. This version is suited for any meal of the day – a hearty breakfast, brunch, a light lunch or dinner and if you add a bit of crusty bread it will really fill you up. I like my asparagus warm and cooked, but still crunchy. Do you enjoy asparagus? What is your preferred way to prepare these tender stalks? Do you prefer white or green asparagus? I enjoy the green, they are simpler to prepare and I prefer their flavour and colour.This meal doesn’t really need a recipe, but this is roughly what I did – feel free to cook your asparagus and egg the way you like it.
- 1 bunch of thin green asparagus
- Olive oil
- 1 egg
- 2 slices of prosciutto
- Pesto of your choice
- Salt and pepper
- vinegar to poach egg
- Heat olive oil in skillet. Add trimmed asparagus spears and saute until slightly browned. Season with salt and pepper. Make sure to keep moving the stalks in the pan. Once slightly browned, add lid to skillet and let asparagus steam for 3-5 minutes. Remove from heat.
- In a small sauce pan bring water to a boil, add a splash of vinegar. Add egg and poach. Remove egg and put to side.
- Once asparagus are ready, take a few spears and wrap them in thin slices of prosciutto. Top with poached egg. Season with salt and pepper and add a couple of teaspoons of pesto.
I made this pesto by combining basil, chives, walnuts, lemon juice, Parmesan,olive oil and salt and pepper.