Quick Roasted Asparagus, Poached Egg & Prosciutto Salad

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
balsamic reduction

 sliced radishes (optional)

Method :

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,

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