My life as a new mom has really taken a devastating toll on my veggie consumption. I took for granted all the time I used to spend on prepping and making veggie filled meals! Dang, that was a lot of chopping, slices, sautéing etc. Given my lack of spare time or hands to cook with these days, I set about ways to pre-prep a bunch of veggies for quick assembling and vegetable starved gobbling! This is one of those recipes. Spend a few minutes shaving asparagus and poaching a couple eggs and you have a crunchy but substantial power meal on your hands.
You can even shave the asparagus and store it in a covered bowl in the fridge with a damp paper towel over top so that you can quickly pull from it for last minute meals. A bunch of soft boiled eggs made in advance would also do the trick for a quick, thrown together lunch!
- one bunch asparagus, shaved with a vegetable peeler
- 4 ounces prosciutto di parma, cut into pieces
- slivered almonds
- hard aged goat cheese, finely shredded
- one poached egg
- salt and pepper
- To poach the egg, bring water to a simmer in a short, wide pan. Add a splash of vinegar. One by one, crack the eggs into a small bowl and slowly place into pan. Turn off heat, cover pan, and let cook for 5 minutes without disturbing. Remove with a slotted spoon.
- Make a nest on a plate with shaved asparagus (some people make like to dress the asparagus by first tossing it with some olive oil and lemon juice, I'm not one of those people but maybe you are;). Sprinkle generously with almonds and goat cheese. Top with as much prosciutto and lastly with one or two poached eggs.
- Salt and pepper to taste.
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