This Asparagus with Jammy Eggs and Prosciutto is tossed in a light and zesty Dijon vinaigrette. It's a delicious spring side!
It's quiet in my house. The husband is still in bed...and so are my kids and it's FREAKING ME OUT. It's also Easter...so instead of lying in bed staring at the ceiling like I usually do if I wake up before my kids, I'm busy baking things for the Easter gathering we're having at Auntie Anne's house. I've got chocolate babka, meringue bites, and chocolate chip and Cadbury egg cookies to bake.
Thank God I did the prep on Friday and Saturday so this is the easy part of baking everything. I must say though, as someone who isn't an early riser, I've been waking up earlier and earlier before the kids. Maybe I should give this whole "get out of bed" thing a try. It's quite peaceful and calming to be in a quiet house with no distractions. Why is it so hard to just get out of bed though?!
Why You'll Love This Asparagus with Jammy Eggs
This is the recipe for the vinaigrette and jammy eggs y'all have been asking about, and I've been so slow about it.
- When you have fresh asparagus, you know it's springtime. Don't forget to also check out the asparagus and onion tart. It's heavenly (and so easy!), too.
- It's so healthy -- it's a vegetable meeting a protein. I'd consider that dinner by itself.
- Done in less than 30 minutes - it's an impressive side for dinner made quickly!
- Amazing combination of flavors and textures. There's something about the crunch of the asparagus, the saltiness of the prosciutto, the creaminess of the jammy eggs, and the tang of the Dijon vinaigrette that goes so well together.
How to Mkae Perfect Jammy Eggs
Simply lower your eggs in a pot of already-boiling water with a large spoon and set the timer for exactly 6.5 minutes.
That's exactly 6 minutes and 30 seconds. Not 6 minutes. Not 7 minutes. 6 ½ minutes. Then dunk eggs in an ice bath for a minute or two right after the timer goes off.
Peel by first cracking the bottom of the egg gently on a hard surface, then rinse with water to get all the shell remnants off and slice with a sharp knife.
Other Uses for Jammy Eggs
Jammy eggs are so versatile and delicious. I love a good hard-boiled egg, but there's something about the ooey gooey-ness of a jammy egg that I love, especially when you are using high quality eggs (see tips below).
Consider using your jammy eggs on avocado toast for breakfast, in a salad, or used in ramen.
Tips of the Trade
- All prosciutto is not created equal. I buy prosciutto from Whole Foods -- the Cremenelli brand. Or you could get prosciutto from the deli counter, but it only lasts a couple of days, so the pre-packaged stuff is best for us. Some of the pre-packaged stuff can be chocked full of preservatives, giving it a really slimy texture. Prosciutto shouldn't be slimy. If yours is, definitely consider upgrading. You won't regret it.
- Use good quality eggs. It's absolutely amazing the difference eggs can be in quality, and I had no idea until this year when John purchased Vital Farms eggs from Whole Paycheck by accident. It was love at first taste. The yolk is a more vibrant orange, and they taste so much fresher and creamier. Isn't it amazing how good food can taste when we don't mess with plants or animals and let them just do their thang? The picture below is using Vital Farms eggs. The picture all the way at the bottom is from using Land O'Lakes eggs (the highest quality our local Giant sells). You'll pay a premium for Vital Farms eggs, so I don't use them with everything, but when egg is the star of the show, you'll want to use your top quality variety.
Hope y'all have a very Happy Easter to all those who celebrate!
Asparagus with Prosciutto and Jammy Eggs with Dijon Vinaigrette
Print RateIngredients
For asparagus:
- 1 bundle of asparagus ends trimmed
- pinch of salt and pepper
- 2 teaspoon olive oil
- 3-4 good quality eggs
- 1 package of prosciutto or 5-7 slices fresh from deli
For vinaigrette:
- 1 tablespoon Dijon mustard
- 2 tablespoon white wine vinegar
- 1 tablespoon shallots sliced thin or minced
- 2 teaspoon honey
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper or aluminum foil.
- Place trimmed asparagus on baking sheet with olive oil and a little bit pinch of salt and pepper. Place in oven for 5-15 minutes (this will totally depend on the thickness of your asparagus).
- Meanwhile, place eggs gently in already-boiling water. Set timer for 6 ½ minutes. When timer goes off, use spoon to take eggs out of hot water and into ice bath for 1-2 minutes. Peel eggs and cut into halves, quarters, or eighths.
- Stir Dijon mustard, shallots, honey, salt, pepper, and white wine vinegar in a small bowl. Slowly pour olive oil into mixture while whisking quickly until emulsified.
- Add jammy eggs and prosciutto to the done asparagus and drizzle with honey mustard vinaigrette.
Nutrition
Enjoy hot or at room temperature!
xox
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