Local Ontario asparagus is available everywhere these days and lands on my table a couple of nights a week. I am always trying to think of ways to change it up and this particular recipe was inspired by some classic flavour combinations I love; asparagus and eggs and asparagus and bacon. I thought there might be a lighter way to combine all these flavours in a new dish and this is it! Beautiful sweet asparagus, creamy eggs, and crunchy salty prosciutto make up this delicious salad. Bonus: it looks beautiful on your table and comes together in about 15 minutes flat. Use it as a starter for your next dinner party or as a beautiful side for brunch or dinner. Enjoy!
1 lb asparagus
3 slices prosciutto
2 hardboiled eggs
2 tbsps olive oil
juice of 1/2 lemon
salt and pepper to taste
Steam asparagus to your desired liking. I usually steam mine for about 7 minutes to achieve tender but crisp asparagus.
Place prosciutto in a frying pan on high heat, about 2 - 3 mins per side, until pan is almost smoking and prosciutto is crispy.
Break up prosciutto into pieces.
Chop up hard boiled egg.
Dress asparagus with lemon, olive oil and salt and pepper.
Dress the salad with the chopped prosciutto and egg.