Eggs, Proscuitto, and Asparagus

This is also easy and delicious and surprisingly satisfying. What makes this dish even simpler is the use of frozen asparagus. I buy Woodstock Farms Whole Baby Asparagus. Bryant commented that it was the best asparagus he'd ever had - not bad for a frozen vegetable. You can either poach or fry your eggs depending on your preference, and you can also roast or grill your asparagus.

For two servings you will need:

8 to 10 spears asparagus
2 thin slices prosciutto
2 eggs
1 Tbs white wine vinegar
2 slices crusty bread

Preheat grill pan and spray with Pam. When hot place asparagus and slices of bread brushed with olive oil on pan and grill for 1 to 2 minutes. Flip over and grill both sides. Remove from heat. Add prosciutto to grill pan for 30 seconds or so just to heat. Wrap asparagus in prosciutto.

Bring a frying pan full of water to a simmer. Add vinegar and stir. Crack eggs one at a time into a small bowl. Dip the edge of the bowl into the simmering water and allow the water to displace the egg. Poach the egg until whites are cooked, spooning whites over egg as needed to keep together. Remove from water with a slotted spoon.

To plate place the prosciutto-wrapped asparagus on the plate and top with poached egg. Serve immediately with grilled bread.