2010 Healthy Recipes, Week #8

Nothing beats brunch for dinner. I came across this recipe from the recent issue of Sunset Magazine for March 2010. Since Spring is on the horizon, nothing beats fresh asparagus and other seasonal vegetables. Most meals that are just a few simple high quality ingredients, typically turn out the best! This follows suit with crusty rustic bread, freshly grated cheese, eggs, prosciutto and seared asparagus. I made no changes to this recipe. I felt it was fine as is.



Parmesan Toast With Asparagus & Eggs

2 tablespoons extra-virgin olive oil, divided
12 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
¼ cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.

2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.

3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.