inspired eats. [grilled asparagus w. fried egg, prosciutto & parmesan]

I’ve recently been inspired to recreate delectable dishes I’ve eaten at various restaurants. I give full credit to my friend, Ellen, for this idea.

I’ve already attempted to recreate the white truffle mac & cheese from Taste on Melrose, the Moscow mules from The Hudson LA and the Burrata pizza from Bottega Louie in Downtown LA.

Most recently, I took a stab at imitating the Californian asparagus with parma prosciutto, ricotta salata and fried egg from Eveleigh on Sunset.

Though I wouldn’t consider my interpretation up to par with the dish at Eveleigh, it came pretty close. The combination of the silky and salty prosciutto, slightly charred asparagus and gooey fried egg was divine. The dish is best served hot, so timing the preparation correctly is crucial. No one wants to eat cold eggs!

If you remember, I recently featured a product review for Swanson Health Products. Linda over at Savoring Every Bite just posted a fabulous recipe for medjool date and walnut bread for Swanson’s blogger recipe contest. Be sure to check it out and show her some love!

Recipe:

Olive oil

1 stalk asparagus

3-4 eggs, over-easy/fried

1 package (4 oz.) Citterio prosciutto, fat removed (from Trader Joe’s)

Shredded Parmesan or ricotta salata

Salt and pepper, to taste

Freshly squeezed lemon juice

Directions:

Heat grill or grill pan on medium heat. If using grill pan, drizzle a bit of olive oil to cover surface. Place asparagus on grill or pan and turn frequently. Cook until slightly charred, 4 to 5 minutes. (Be sure to not overcook, as asparagus will wilt).

While asparagus is cooking, heat a small non-stick skillet over low heat and coat with cooking spray. Crack egg into the pan. Slightly lift the skillet handle so that the egg pools in the corner of the pan. Hold until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there’s no sticking. Continue to cook over low heat until the whites become opaque. Lift the pan and carefully flip the egg over, letting cook for a few seconds.

Arrange asparagus on plate, then top with fried egg, prosciutto and shredded Parmesan or ricotta salata. Season with salt and pepper then squeeze lemon juice on top. Serve immediately.