Thanks to all of this never-ending rain, New England has burst forth with dozens of shades of green. We spent last weekend in Vermont, puttering around dusty antique shops, wandering through grassy fields, and enjoying the emerald scenery.
All of that pure, clean air and quiet stillness makes the simplest food taste spectacular. Chocolate chip cookies are even more buttery, more crumbly, more salty-sweet. Farm fresh eggs taste sunny and rich. And homemade bread that is grainy and dense sops up the yolk. Everything tastes better on a farm.
But even at home, eggs are my favorite indulgence and my go-to food when I’m eating alone. Simply served with buttery toast points, there is nothing better than a fresh egg. And with pretty green spears of asparagus overflowing from the market, my favorite spring lunch has become prosciutto wrapped asparagus twirled in a soft-boiled egg.
This isn’t so much a recipe as a suggestion, so use your imagination. I happen to adore the earthy woodiness of wonderful, thick spears, but if you’re a fan of pencil-thin asparagus, certainly use those! In fact, lovely mellow white asparagus would be wonderful here as well. And if you don’t have prosciutto on hand, paper-thin slices of Italian soppressata would be a nice, spicy touch.
Soft Boiled Eggs With Prosciutto Wrapped Asparagus
1 bunch asparagus, trimmed (about 18 spears)
4 large eggs
2 ounces thinly sliced prosciutto
salt and freshly cracked black pepper
In a shallow pan, bring a few inches of water to a simmer. Add the asparagus and blanch for just two minutes. Drain the asparagus and plunge them in a bowl of ice water.
Meanwhile, in a saucepan, bring a few cups of water to a boil (enough to cover the eggs). Reduce the heat to medium and carefully add the four eggs. Boil for four minutes, then drain (if you like your eggs a bit less runny, or are worried about undercooked eggs, boil for five minutes).
Slice the prosciutto into strips. Wrap the prosciutto strips around the asparagus.
Serve two eggs per person. Place the eggs in egg cups, carefully crack the tops off the eggs, sprinkle with salt and pepper, and serve with the prosciutto wrapped spears for dipping into the runny egg.
*We stayed at the wonderful Hill Farm Inn in Arlington, VT. Head up there for beautiful scenery, adorable farm animals, and a fantastic country breakfast!