ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO
32 min Main Ingredient: PARMESAN*ASPARAGUS*POACHED Cuisine: AmericanPreparing: 20 minCooking: 12 min
4 teaspoons olive oil, divided
4 thin prosciutto slices, thinly sliced crosswise
Nonstick vegetable oil spray
20 asparagus spears, trimmed
1 2-ounce piece Parmesan cheese, shaved into strips
1 teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme
Nutrition Factsper serving of Makes 4 servings.
Step 1Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.
Step 2Add prosciutto; sauté until almost crisp, about 1 minute.
Step 3Transfer to paper towels.
Step 4Preheat oven to 400°F (200 C)
Step 5Spray rimmed baking sheet with nonstick spray.
Step 6Toss asparagus on a sheet with remaining oil, then arrange close together.
Step 7Sprinkle with salt and pepper.
Step 8Roast until tender, about 12 minutes.
Step 9Sprinkle cheese over; roast until melted, about 5 minutes.
Step 10Divide among 4 plates.
Step 11Cover to keep warm.
Step 12Meanwhile, pour enough water into large skillet to reach a depth of 2-inches.
Step 13Add 1 teaspoon salt; bring to boil.
Step 14Reduce heat to medium.
Step 15Crack 4 eggs, 1 at a time, into simmering water.
Step 16Cook until whites are set but yolks are still soft, about 3 minutes.
Step 17Using a slotted spoon, gently transfer 1 egg to atop asparagus on each plate.
Step 18Sprinkle each serving with prosciutto and thyme.
Step 19Season with salt and pepper; serve.