Shaved asparagus salad with prosciutto and egg
Ingredients
4 large eggs
Bunch (2 pounds) asparagus, peeled, woody bottoms cut
2 tablespoons pine nuts, toasted
3/4 cup Parmesan cheese, shaved Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper 100 grams prosciutto, thinly sliced
For eggs, in pot bring water to boil. Gently lower eggs into water. Set timer and cook 6 minutes. Remove from water and run under cold water to stop cooking.
For salad, in large mixing bowl combine asparagus, pine nuts, Parmesan, lemon juice, zest and olive oil. Season with salt and pepper to taste. To serve, arrange salad on plates and top with peeled egg and prosciutto. Cut egg to expose yolk. Serves 4.
