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Bucatini with Asparagus and Prosciutto
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Bucatini with Asparagus and Prosciutto

Bucatini with Asparagus and Prosciutto

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

  1. Bring 2 pots of water to a bowl
  2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender
  3. 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
  4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside
  5. Crack eggs into 2 small dishes being sure not to break the yolks
  6. 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
  7. Cook uncovered about 4 minutes or until poached
  8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well
  9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg
Bucatini with Asparagus and Prosciutto

Bucatini with Asparagus and Prosciutto

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

  1. Bring 2 pots of water to a bowl
  2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender
  3. 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
  4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside
  5. Crack eggs into 2 small dishes being sure not to break the yolks
  6. 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
  7. Cook uncovered about 4 minutes or until poached
  8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well
  9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg