Ingredients
- 7 tablespoon extra virgin olive oil
- 2 tablespoon large shallots, peeled and sliced into 4 thick slice
- 4 tablespoon large eggs
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 2 teaspoon grain mustard
- 8 ounce asparagus, peeled if thick, cut into 2-inch pieces
- 1 tablespoon black mustard seeds
- 2 tablespoon vegetable stock or water
- 2 head frisee, washed and cut into small pieces
- 8 slice proscuitto
Preparation
Baking Directions:
Preheat oven to 400 degrees.
Place 1 tablespoon olive oil in a small ovenproof sauté pan.
Put shallots in pan and sprinkle with salt.
Turn stove on high and cook until shallots begin to sizzle.
Cover with a lid or foil and place in oven until tender but not falling apart, about 10-15 minutes.
Remove from oven and cool.
For the eggs:Place a pan large enough to hold 4 eggs on medium high heat.
After a minute, spray the pan with vegetable spray to coat the bottom and add a tablespoon of olive oil.
Add the eggs and immediately place in the oven to cook.
After about 3-4 minutes when the whites are set, they are ready.
For the vinaigrette:Place juice, vinegar, mustard and a pinch of salt in to a mixing bowl.
While whisking, slowly drizzle in 4 tablespoons of the olive oil.
Check seasoning and reserve.
Heat a medium sauté pan on high heat and add remaining oil.
When oil is just below smoking point, add asparagus and cook until lightly brown, about 3-5 minutes depending on thickness.
Add shallots and toss on heat for 30 seconds.
Take off the flame and add seeds and toast for about 20-30 seconds.
Then add stock or water to prevent further browning.
Dress frisee with vinaigrette and divide onto 4 plates or shallow bowl.
Top with 2 slices of proscuitto and 1 egg in each bowl.
Spoon over asparagus and eat.
