Prosciutto-wrapped Roasted Asparagus with Sous Vide Poached Egg, Balsamic Glaze, and Shaved Parmesan.
This is one of my favorite “spring is here” meals to make as the asparagus starts to arrive at the market. Cut the tough ends off the asparagus, wrap them in prosciutto in bunches of around 4 each, sprinkle with salt and pepper, drizzle with olive oil, then roast at 425F until browned. If you don’t have a sous vide setup, a poached or fried egg works just fine here, but I like the custardy consistency of the yolk you can only get with a water bath. These eggs were done at 145F for a little over 2 hours. I tried simmering the eggs in boiling water for a minute afterward to firm up the white, and that worked okay, but resulted in eggs that were impossible to peel, though they were delicious. I have to keep experimenting. For this, domestic prosciutto works fine - save the expensive imported stuff for eating raw.
Serve with shaved fresh parmesan and balsamic glaze (bottled is nice, or reduce balsamic vinegar with a bit of sugar until it gets syrupy).