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Monday, May 28, 2012

Tastes of spring


Roasted Asparagus with Prosciutto and Fried Egg

Photos and text by KARA DiCAMILLO/ecoRI.org News contributor

If you’ve been reading my weekly local food column, you know from last week that I love asparagus season. I stopped at Sweet Berry Farm in Middletown again this week to pick up a few more bunches, while it’s still available, and had to share this recipe.

The preparation for this is easy, and you can serve this dish for breakfast, lunch or even as a first course. You also can serve the asparagus as a side dish with just the prosciutto, but I like to top mine with a fried egg, which is classic Italian.



Roasted Asparagus with Prosciutto and Fried Egg
Serves 2-4 
12 fresh asparagus spears
4 thin slices of prosciutto
2 tablespoons of olive oil
Half-teaspoon of freshly cracked pepper
Half-cup of freshly grated parmesan cheese
4 eggs

Preheat your oven to 400 degrees. 

Lay asparagus in a single layer on a sheet pan. 

Drizzle with the olive oil and sprinkle the pepper over the top. 

Wrap a slice of the prosciutto around three stalks of asparagus and lay it on the sheet pan. 

Continue doing the same for the remainder of the asparagus and the prosciutto. 

Lay the bundles side by side on a sheet pan and then top with parmesan cheese. 

Roast for about 15 to 20 minutes, or until the asparagus is tender, and serve with a fried egg.

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