Roasted Parmesan Asparagus with Poached Eggs and Prosciutto
- 4 teaspoons olive oil, divided
- 4 thin prosciutto slices, thinly sliced crosswise
- Nonstick vegetable oil spray
- 20 asparagus spears, trimmed
- 1 2-ounce piece Parmesan cheese, shaved into strips
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon chopped fresh thyme
- Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.
- Add prosciutto; saute until almost crisp, about 1 minute.
- Transfer to paper towels.
- Preheat oven to 400F.
- Spray rimmed baking sheet with nonstick spray.
- Toss asparagus on sheet with remaining oil, then arrange close together.
- Sprinkle with salt and pepper.
- Roast until tender, about 12 minutes.
- Sprinkle cheese over; roast until melted, about 5 minutes.
- Divide among 4 plates.
- Cover to keep warm.
- Meanwhile, pour enough water into large skillet to reach depth of 2 inches.
- Add 1 teaspoon salt; bring to boil.
- Reduce heat to medium.
- Crack 4 eggs, 1 at a time, into simmering water.
- Cook until whites are set but yolks are still soft, about 3 minutes.
- Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate.
- Sprinkle each serving with prosciutto and thyme.
- Season with salt and pepper; serve.
olive oil, crosswise, vegetable oil spray, parmesan cheese, salt, eggs, thyme
Taken from www.epicurious.com/recipes/food/views/roasted-parmesan-asparagus-with-poached-eggs-and-prosciutto-109376 (may not work)