I’ve had a couple of get togethers in the last several months that I’ve made prosciutto wrapped asparagus for and they were a huge hit! Wrapping anything in some form of bacon tends to make it fly off a plate. When Andrea from Mother Earth Produce mentioned there would be asparagus in the bins this week, I could not NOT wrap it and roast it. Of course I had to take that one step further and utilize some of the other amazing products I’ve been trying of theirs. When my little brain got to turning, the answer was a play on eggs Benedict. A Prosciutto Wrapped Asparagus Eggs Benedict. The great thing about eggs Benedict is you can enjoy it for any meal. It’s not set to breakfast, lunch or dinner.
I mentioned in a post earlier in the week, that if an egg is cooked soft, I’m on board. Well, poached eggs are one of those delectable little soft cooked creations that I can’t seem to get enough of. The first round of eggs Benedict I ever tried was this past fall. It was a “full flavored” version of two eggs over hash brown cakes with a cheesy sauce and veggies and sour cream. It was pretty much to die for, but we can’t all eat that heavy on a daily basis. So I wanted to create a lighter version. Swapping out traditional hollandaise sauce for a yogurt version, is probably the best way to do this. The yogurt sauce still gives you that tanginess that completes the dish, but with waaaaay fewer calories and fat for the Prosciutto Wrapped Asparagus Eggs Benedict.
We’ve all been here before, but I completely forgot to pick up prosciutto when I was at the store yesterday. If you’re looking at these pictures and thinking the prosciutto looks funky, that’s because it’s bacon. I had a couple pieces left over (thank goodness) from another recipe I made a while back, so I used that instead. However, ya’ll know how I love a happy accident in the kitchen, so if you have bacon on hand and don’t want to buy prosciutto, by all means use bacon.
The next thing we’ll talk about is poaching eggs for the Prosciutto Wrapped Asparagus Eggs Benedict. Some of you may have already discounted making this dish because you have to poach an egg. I shared in that concern myself, when I decided to make this. And yes, I watched about ten video tutorials and read just about everything I could find on how to poach an egg. There’s a reason people make these all the time, it’s really not hard. I can fully say that, having never made one before. A novice cook could master this right away and here’s the secret how. One word…vortex. You vigorously stir gently simmering (not boiling) water in the center of the pot until you make a little funnel. Then you pour in the egg (that you’ve already cracked into a bowl) and watch as the water swirls around the egg, then you leave it alone for a solid 4-5 minutes and it’s done. Couldn’t. Be. Easier. I think you’ll be making these all the time now. I know I will.
I did have a couple mishaps and had to go through a few eggs until I got it right. If you just make sure you have a visible funnel in the water before you pour the egg in, you’ll master this right off the bat. Let me know how it goes and if this method worked for you. There are a few of them out there, but this one registered with me. Another method may register with you. That’s the great thing about cooking. There’s generally a handful of ways to get something accomplished.
Roasted Prosciutto Wrapped Asparagus Eggs BenedictSERVES 4 PrintDownload
- 1/2 lb of asparagus, washed and ends trimmed
- 1 package of prosciutto, eliminate if you're a vegetarian
- 4 eggs
- 1 cup of grass fed or greek yogurt
- juice of half a lemon
- 1 tsp of Dijon mustard
- 1 tsp of dried dill
- 2 tsp of white vinegar
- salt and pepper to taste
- Wrap the washed and trimmed asparagus in a piece of prosciutto. Place on a baking sheet lined with parchment paper and roast in a 400 degree oven for about 10-15 minutes until the asparagus is cooked and the prosciutto is crispy.
- Fill a pot of water about halfway up the pot. Add the vinegar and 1 teaspoon of salt to a simmer (bubbles will form at the bottom of the pan, but the water will not be boiling). Crack an egg into a bowl.
- Using a spoon, vigorously swirl the water in the center of the pot until you see a vortex form. It's very important to get this vortex. Practice swirling until you see that funnel appear. When you have a good vortex, pour the egg in the center. The water will swirl around the egg helping it to stay in one piece and the edges of the egg are less likely to feather.
- Once you have poured the egg in the water, let it cook for about 4 minutes. Carefully remove from the water with a slotted spoon. Repeat with the other eggs. Keep warm until you're ready to use them.
- To make the quick hollandaise sauce, mix together the yogurt, lemon juice, Dijon, dill and a sprinkle of salt and pepper.
- Arrange a few asparagus on a plate. Place an egg on top and spoon some of the sauce over the egg.
- *If poaching an egg isn't your thing, try topping the asparagus with a good ole scrambled egg.