Lifestyle
Recipes » 2012 Wine & Food Calendar Recipes » Asparagus with Duck Eggs & Prosciutto - May 2012
RECOMMENDED WINE PAIRING
- Ultimate Estate Reserve Pinot Grigio
INGREDIENTS
- 6 duck eggs
- 1 1/2 tsp (7 mL) white vinegar
- 1 1/2 lbs (681 g) fresh asparagus spears, trimmed
- 6 slices baguette
- 3 oz (85 g) thinly sliced prosciutto
- Olive oil
- Parmesan cheese
- Balsamic vinegar
- Sea salt, black pepper
METHOD
- Preheat grill for high heat.
- Lightly coat asparagus with olive oil, salt and pepper.
- Grill over high heat for 2 to 3 minutes.
- Lightly coat baguette slices with olive oil. Grill bread cut side down, on an uncovered grill, until lightly toasted.
- To poach egg: Fill a large pot with water and bring to boil. Meanwhile crack one egg into small bowl and add 1/2 tsp white vinegar. Stir boiling water with a whisk until you have a whirlpool effect. Lower bowl just a few inches from water and slip egg into water. Lower temperature of water to a simmer and cook 1 1/2 to 2 minutes depending on how runny you like egg. Serve immediately.
- If making in advance, dropped poached eggs into ice cold water. To reheat: Bring large pot of water to simmer. Add eggs gently into water and simmer for 45 seconds. Remove with slotted spoon.
- To serve: Place prosciutto on plate, add grilled asparagus, and grilled baguette. Top each baguette with one egg.
- Season with salt, pepper, olive oil and a drizzle of balsamic vinegar and Parmesan cheese. Garnish as desired.
SERVES 6