Prosciutto Wrapped Asparagus |
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 2 cups cooked organic white quinoa
- 12 asparagus spears
- 6 prosciutto slices
- 1 tsp olive oil
- 2 eggs
- Pepper, to taste
- Cook the quinoa according to the package directions and set aside.
- Rinse the asparagus, and cut off the hardened ends (about 2 inches off the bottom).
- Place the asparagus in a steamer over boiling water, and steam for 10 minutes.
- Allow the asparagus to cool until you can touch them, then wrap each one with half of a prosciutto slice.
- Heat the olive oil on medium heat in a skillet (not too hot, it should not smoke!), and swirl around to coat.
- Add the asparagus spears in a single layer, and cook each side for 2-3 minutes, until slightly browned.
- Repeat for the additional spears.
- In the meantime, heat another greased skillet over medium heat and crack the two eggs on top. Cook (covered if possible) for 7 minutes, until yolk is cooked through.
- Season with pepper to taste.
Makes 12 spears
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/prosciutto-wrapped-asparagus/
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