Preparation time
20 minutes
Difficulty
Medium
Servings
2 people
Ingredients
500 g frozen asparagus
Extra virgin olive oil
Salt and pepper, to taste
4 medium eggs
4 slices ham (prosciutto crudo or cooked ham)
White vinegar
Preparation
Begin by sautéing the previously thawed asparagus in a pan with a drizzle of olive oil. Cook until evenly golden, then set aside.
Prepare the poached eggs by bringing a small pot of water with vinegar to a boil. Create a gentle whirlpool, crack the first egg into a small bowl, then slide it into the center of the vortex. Let it cook over low heat for about 3 minutes, then carefully remove it with a slotted spoon. Repeat with the remaining eggs.
Assemble the dish by using the sautéed asparagus as a base, laying the slices of ham on top, and finishing with the poached eggs. Top with a sprinkling of grated Parmesan or another aged cheese and serve.
