via Remains Simple

I came across this image on Pintrest and knew I needed to make this for Easter brunch.  Sadly when I clicked the link to find it only an image – no recipe (gasp!), I knew I had to take matters into my own hands.  Here is how I tried making this picture into a reality.

Prosciutto Wrapped Asparagus with Poached Eggs  

Serves 6

• 2 bunches asparagus, ends trimmed
• 1 package prosciutto
• 6 eggs
• parmesan cheese
• olive oil
• freshly ground pepper
• Maldon sea salt
• optional: rustic bread, sliced

1. Preheat oven to 425 degrees.
2. Wash asparagus and let dry thoroughly (note: if there is any water on your asparagus it will steam not roast).
3. Lay asparagus out on a rimmed cookie sheet (note: I recommend doing this in batches so there is some space between the veggies and they are not piled on top of one another) .
4. Drizzle with olive oil (4-5 Tablespoons) and sprinkle generously with salt and pepper.
5. Roast for 8 minutes in the oven.
6. Remove and let cool (enough to handle).
7. Divide asparagus into 6 portions and wrap each “bunch” with a slice of prosciutto (note: try to not make it look “perfect” – a more rustic/organic approach will make it look more appetizing).
8. Sprinkle with grated parmesan cheese.
9. Roast for 3 more minutes.
10. While the asparagus/prosciutto is roasting poach your eggs.
11. Remove asparagus bunches from the oven and top with poached egg.
12. Sprinkle with more grated parmesan and enjoy!
13. The key to this dish is quality ingredients and timing so that everything can be enjoyed hot!

Photo to table… the new farm to table!