1ouncefinely grated parmigiano reggiano plus more for topping
red chili flakes
First Prepare All Ingredients
To poach eggs, bring a medium saucepan just up to a boil. Crack eggs into individual ramekins. When water starts to boil, reduce heat to keep water just simmering. Stir water to create a whirlpool, then carefully drop egg into water. Simmer for 3 minutes, then remove from water with slotted spoon. When all eggs are poached, turn off the heat but leave the water in the pot. You will use the water to reheat the eggs before serving.
Heat a sauté pan with high sides over medium heat. Add butter and olive oil. When melted, add a pinch of red pepper flakes and garlic. Sauté until fragrant, about 30 seconds. Add the prosciutto and cook for 1-2 minutes.
Add the asparagus, season with just a little salt and pepper, and cook for one minute.
Add the parmigiano and lemon zest, stir to mix
Add the wine and lemon juice, cook for 2-3 minutes.
Add the zucchini noodles and toss, cooking for about a minute and mixing everything together.
Place eggs back in warm water to reheat for 30 seconds to 1 minute.
Divide asparagus zoodles between 4 plates, top each with a poached egg and season with salt, pepper and more parmesan if desired.
-Be sure to prepare all ingredients before starting to cook, everything cooks very quickly.-I used a microplane to grate the parmesan cheese very finely.-You will want to use a pan with high sides. A regular frying pan will not be able to hold everything.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com