Perfect for an appetizer, light lunch or quickly assembled for a picnic this is a bit of a riff on ‘Asparagus Mimosa’, where hard boiled eggs are pushed through a sieve and placed atop spears of asparagus. I took thin, baby asparagus spears in season, cooked them until just ‘al dente’ and sprinkled chopped, hard-boiled eggs and thin, crispy strips of prosciutto over the asparagus. I served it with an apple cider vinaigrette.
8 oz baby asparagus spears
2 eggs – hard boiled
3 slices of prosciutto – cut into fine strips and fried till crispish
Place asparagus spears in a skillet and cover with boiling water. Bring to boil and simmer for only a couple of minutes (prick with a fork to see if they are just nicely tender) then drain and run cold water over them till they are cool to prevent any more cooking or, if you prefer cover with cold water and add some ice cubes.
When spears are cool put them in a clean, dry T-towel, pat dry and place on a serving dish. Sprinkle over the chopped boiled egg and the crispy prosciutto.
Apple Cider Vinaigrette
1 tsp. Dijon mustard
1 tbsp. apple cider vinegar
3 tbsp. olive oil
Mix mustard and vinegar together until smooth. Add oil and whisk until emulsified.