I love fast meals and my schedule really appreciates them. Today I have to dish out a sociology of medicine paper, a clinical anatomy paper on the changing of the uterus AND a patomorphology presentation on cutaneous manifestations of non-cutaneous cancer.
In better news, this salad was amazing and I know you all with love it. It’s the perfect example of how just a few simple ingredients can come together to make something amazing.
Quick Roasted Asparagus, Poached Egg & Prosciutto Salad
6 asparagus spears, woody ends removed
2 tsbp olive oil
salt and fresh pepper
3 slices prosciutto
1 free range egg, poached
2 tbsp goat cheese
sliced radishes (optional)
1.Place the asparagus in a bowl, drizzle over the olive oil and toss well to coat. Season well with salt and freshly ground black pepper.
2. Heat a chargrill pan until smoking and cook the asparagus for 5-7 minutes, turning frequently, or until tender. Transfer onto a serving plate and set aside.
3. Place proscuitto slices on top of the asparagus, then top with the poached egg . dollop goat cheese and finish with a drizzle of balsamic reduction.
P.S this recipe is very adjustable—you can add less or more of whatever you like. As you can see above, I added two poached eggs and used only 4 asparagus spear (since they were enormous in size!!).
Back to the books,