Prep time: 25 minutes
- 2 Tablespoons white wine vinegar
- 6 Eggs
- 2 Bunches thin asparagus
- Canola oil
- Kosher salt and fresh black pepper
- 3 ounces thinly sliced prosciutto
- 2 Cups torn croutons
- Extra virgin olive oil
- Aged balsamic vinegar
- Fleur de sel
- To poach the eggs, bring 6-8 inches of water to a boil in a large deep saucepan.
- Prepare and ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer.
- Crack an egg into a small cup. Using a wooden spoon, stir the water at the edges of the pan in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 1 ½ minutes, or until the white is set but the yolk is still runny.
- Remove with a slotted spoon and transfer to the ice bath. Skim and discard any foam that has risen to the top and take the remaining eggs one at a time.
- The eggs can be poached several hours ahead and stored in ice water in the refrigerator.)
- Trim asparagus to the same length.
- If using medium or large asparagus, peel the stalks with a vegetable peeler.
- Coat asparagus with canola oil and salt and pepper, and grill at medium heat, 1/1/2 – 2 minutes per side.
- Arrange the asparagus on a plate or platter.
- Bring a pot of water to a simmer.
- Trim uneven edges from the poached eggs and lower into simmering water for 30 seconds to reheat.
- Remove eggs with a slotted spoon and blot the bottoms with paper towers.
- Season the eggs with salt and pepper and arrange around asparagus.
- Arrange prosciutto and croutons on the platter. Drizzle with olive oil and balsamic vinegar and sprinkle with fleur de sel and pepper.
- 1 loaf country bread (I have used brioche bread for this as well.)
- 1 Tablespoon unsalted butter
- Canola oil
- Clove of garlic
- Tear bread into 2-inch pieces. You will need ½ cup of croutons per serving. Reserve remaining bread for another use.
- Heat canola oil and add crushed garlic, cooking until garlic is golden brown.
- Remove garlic, add butter and spread croutons in a single layer in the pan, stirring often, about 15 minutes until golden brown. Use immediately.