Jumbo Asparagus Recipe
Speck Ham, Poached Egg, Lemon Butter, Parmesan Cheese
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Ingredients
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Asparagus Preparation
Method
Asparagus Cooking
- 1
Prepare the Asparagus
Trim the ends of the jumbo asparagus by snapping them off where they naturally break. This helps to remove the tough ends.
- 2
Blanch the Asparagus
Bring a large pot of salted water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking.
- 3
Sauté the Asparagus
In a large skillet over medium heat, add 1 tablespoon of butter. Once melted, add the blanched asparagus and sauté for another 2-3 minutes. Season with salt and black pepper to taste.
Egg Poaching
- 4
- 5
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
Lemon Butter Sauce
- 6
Make the Lemon Butter Sauce
In a small saucepan, melt the remaining butter over low heat. Squeeze the juice of the lemon into the melted butter and stir until combined. Season with salt and pepper to taste.
Assembly
- 7
Assemble the Dish
On a plate, arrange the sautéed asparagus. Lay the speck ham slices over the asparagus. Place a poached egg on top of the ham, and drizzle the lemon butter sauce over the entire dish. Finish by grating fresh Parmesan cheese on top.