Asparagus with Prosciutto and Jammy Eggs with Dijon Vinaigrette
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: side dish, vegetables
Servings: 4people
Calories: 152kcal
Ingredients
For asparagus:
1bundle of asparagusends trimmed
pinchof salt and pepper
2teaspoonolive oil
3-4good quality eggs
1package of prosciutto or 5-7 slices fresh from deli
For vinaigrette:
1tablespoonDijon mustard
2tablespoonwhite wine vinegar
1tablespoonshallotssliced thin or minced
2teaspoonhoney
2tablespoonolive 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.