RECIPE: Asparagus & Poached Eggs
Oct 07, 2014 09:08AM, Published by A Kitchen Drawer Writer , Categories: Food+Drink
Asparagus with Goat Cheese, Prosciutto and Poached Eggs
(Ingredients vary based on number of people, this serves 2 people)
1 Bunch of asparagus stalks
2 Tablespoons white vinegar
1 oz Crumbled goat cheese
3 Slices Prosciutto de Parma
Salt & Pepper to taste
Bring a medium sized pot of water to boil, clean and trim asparagus stalks. Blanch asparagus in boiling water until tender but still with a snap to them. Drain the asparagus and add 2 tablespoons of white vinegar to the boiling water, crack the eggs into the pot and turn the heat down so that you maintain a rolling boil. The eggs will cook for about 2 minutes ( once the egg whites have pulled together, periodically pull an egg out with a spoon to test the yolk in the middle. If the egg still maintains a bit of a 'jiggle' in the middle the yolk will be running ).
Then assemble the plate, lay down the stalks of asparagus, top with crumbled goat cheese and pieces of prosciutto, top with the poached eggs and add salt and pepper to taste.