Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

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

Ingredients

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

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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