soft-boiled eggs with asparagus soldiers

“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.

soft-boiled eggs with asparagus soldiers

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• Author: The Clever Carrot
• Yield: 4 1x

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Ingredients

• 12 medium-fat asparagus stalks
• 6 slices of prosciutto
• 6 slices of salami
• 6 slices of chorizo
• 8 eggs
• olive oil
• salt & pepper

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Instructions

1. Preheat your oven to 450 F. Line a baking sheet with parchment paper.
2. Slice off the woody ends of each asparagus and discard.
3. Wrap the asparagus stalks in prosciutto, salami and chorizo.
4. 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.
5. 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.
6. Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
7. Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
8. Serve with asparagus soldiers and salt & pepper to taste.

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Notes

*This recipe is great 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.