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asparagus with eggs and prosciutto

www.southernliving.com

Your Recipes

Total: 15 minutes

Author : Marianne Williams

Ingredients

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1 pound asparagus, trimmed1 ½ tablespoons apple cider vinegar1 teaspoon Dijon mustard½ teaspoon maple syrup3 tablespoons olive oil2 tablespoons minced shallot2 ounces torn prosciutto4 soft-cooked eggs, peeled and halvedGarnish: flaky sea salt, black pepper, fresh basil leaves

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Instructions

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Step 1

Cook trimmed asparagus in salted boiling water until tender-crisp, 2 to 3 minutes for thinner spears or 4 to 5 minutes for thicker spears. Transfer to a bowl of ice water; let stand 1 minute. Drain.

Step 2

Whisk together apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until smooth. Whisk in minced shallot.

Step 3

Arrange asparagus on a platter. Top with torn prosciutto and soft-cooked eggs (peeled and halved). Drizzle with dressing; sprinkle with flaky sea salt, black pepper, and fresh basil leaves.