Asparagus Salad Recipe
Poached Egg / Prosciutto / Frisée / Parmesan
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- 2
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 3
Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine frisée lettuce, blanched asparagus, and prosciutto. Drizzle with the dressing and toss gently to combine.
- 5
Serve
Plate the salad and top each serving with a poached egg. Shave or grate Parmesan cheese over the top and serve immediately.
