If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
A perfect and satisfying lunch or dinner that you can make in under 20 mins.
Ingredients
1/2 lb Bucatini pasta
1 pound asparagus, thick ends removed
2 tablespoons Dijon mustard
1 1/2 lemons, juiced
Pinch Kosher salt
Fresh ground black pepper
3 tablespoon extra virgin olive oil
1/4 cup Parmesan cheese
4 thin slices Prosciutto
2 eggs
2 tablespoons vinegar
Directions
Bring 2 pots of water to a bowl
Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender
Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths
Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside
Crack eggs into 2 small dishes being sure not to break the yolks
Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot
Cook uncovered about 4 minutes or until poached
Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well
Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg
