Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil
Photo by Brian Leatart

Ingredients

  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon finely grated lemon
  • 6 tablespoons white wine vinegar or unseasoned rice vinegar
  • 12 large eggs
  • 2 pounds medium asparagus spears
  • ½ cup extra-virgin olive oil
  • ¼ cup fresh chives
  • + 2 more ingredients
    • 3 tablespoons olive oil
    • 3 ounces thinly sliced prosciutto

Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using. Fill 2 large bowls with ice water an...

View full recipe at Epicurious

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