Lunch doesn´t get much better than garlic sautéed asparagus wrapped in Serrano ham and topped with a luscious poached egg. This is a perfectly light meal and very easy to make for one or a crowd.
Servings: 1
Ingredients:
6 asparagus spears (trimmed)
1 large eggs
3 slices of ham (Iberian/Prosciutto)
1 garlic clove (minced)
Parmesan cheese (for garnish)
1 teaspoon of olive oil
Vinegar
Salt
Fresh cracked pepper
Preparation:
Clean and trim the asparagus.
In a medium pan heat a teaspoon of olive oil and add the minced garlic. When the garlic is golden brown add the asparagus and sauté for about 5 minutes or until desired consistency.
Fill a small pot with water and bring to a boil, add salt and a drop of vinegar. Lower the heat down to a gentle simmer and then add the egg to the water. Cook for about 2-3 minutes. Check the egg before removing from water. If the egg is firm to the touch it is ready, if still too soft return for a few more seconds. Remove the egg from water and place in a paper towel to remove excess water.
Tips:
Crack each egg into a cup and then lower it into the water.
Use soft boiled eggs if you find that poaching eggs is too difficult.
To assemble place ham in the plate, add the asparagus and fold the ham. Place the poached egg on top. Season with salt and fresh cracked pepper. Shave Parmesan cheese on top and add a drizzle of olive oil.
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