“Be yourself…everyone else is taken.”
When I graduated from culinary school, I knew that I loved food but had difficulty defining my own style. At the time, I was working in NYC and the latest food trend was molecular gastronomy. Yikes! Was this the thing to do?
Heck no. The day you catch me with a liquid nitrogen tank you should all run for your lives! Although I truly appreciate this style, it took me a while to realize that I was the exact opposite of the trend. I liked simple food. I liked simple preparations. I would happily take a platter of locally grown asparagus drizzled with peppery, early season olive and be totally content.
So when I see beautiful ingredients such as freshly laid eggs and homegrown asparagus, it actually becomes a moment of reverence. I want to prepare them in a way that is flavorful yet simple. I rarely soft-boil eggs, but I’ve always wanted to dunk a roasted asparagus spear into its warm, liquid gold center. The eggs I get from my local farm are beyond perfect for this- they’re out of this world. And for a salty kick, I wrap the asparagus in prosciutto, salami, and thinly sliced chorizo. Nothing fancy… simply delicious.
* Soft-boiled eggs with asparagus soldiers can be enjoyed for brunch or even a light lunch (low-carb & gluten free!) You can find assorted cured meats at most grocery stores and Italian specialty markets. If you’re lucky enough to live near a Trader Joe’s, they carry the trio that I used for this recipe.
- 12 medium-fat asparagus stalks
- 6 slices of prosciutto
- 6 slices of salami
- 6 slices of chorizo
- 8 eggs
- olive oil
- salt & pepper
- Preheat your oven to 450 F. Line a baking sheet with parchment paper.
- Slice off the woody ends of each asparagus and discard.
- Wrap the asparagus stalks in prosciutto, salami and chorizo.
- Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
- While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
- Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
- Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
- Serve with asparagus soldiers and salt & pepper to taste.