Asparagus with Poached Eggs and Chive Oil
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. Blend the extra-virgin olive oil, chives, and lemon juice (zest your lemon before cutting open) in blender or processor until smooth. Stir in the grated lemon zest. Season to taste with salt and pepper. You can make the chive oil by hand with a whisk. The chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
  2. There are a few ways to poach eggs, but this way works well and you can make the poached eggs ahead. Fill a large bowl with ice water and ice, and set aside. Pour enough water into a large skillet to reach a depth of 1 inch. Bring water to a slow simmer over medium heat. Add 3 tablespoons vinegar to the skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water. Cook until whites are just set, about 3 -4 minutes. Using a slotted spoon, very gently transfer eggs to the bowl with ice water, being careful not to break eggs.
  3. Preheat the broiler. Spread the asparagus spears in single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus for about 8-10 minutes or until crisp-tender and beginning to brown. Divide asparagus among your plates and drape prosciutto slices over. Using a slotted spoon, place an egg atop each serving of asparagus and prosciutto. Drizzle the chive oil over and around each plate.