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2 salads

  • 1 bunch pencil asparagus
  • 1 cup mustard vinaigrette
  • 2 eggs
  • 8 slices prosciutto
  • 1 cup frisée lettuce
  • Olive oil or canola oil for frying
  • Sea salt and pepper to taste
  • Mustard Vinaigrette
  • 2 tablespoons whole grain mustard
  • ⅓ cup white wine vinegar
  • ⅔ cup extra virgin olive oil
  • Salt and pepper to taste
  1. Clean and blanch asparagus, then shock in an ice bath.
  2. Pull from ice water and place on a paper towel. Refrigerate.
  3. Blend mustard and vinegar in a blender. Drizzle in oil till emulsified. Refrigerate.
  4. Add 1 inch of olive oil to an 8-inch sauté pan and heat to 350 degrees.
  5. Fry prosciutto one piece at a time. (It will shrivel and be crunchy.)
  6. Toss lettuce and asparagus in a bowl and dress liberally with dressing. Note: You will have dressing left over.
  7. Place lettuce and asparagus on two plates and add 4 pieces each of the fried prosciutto.
  8. Poach two eggs for 50 seconds in 160 degree water with vinegar. Place one egg on each salad and season the egg with sea salt and pepper. Enjoy.
  • from Chef Sarah McIntosh of épicerie Café & Grocery, Austin, Texas

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