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Asparagus in Bed
| 1 lb | Ontario asparagus, trimmed |
| 8 | eggs |
| 1 tbsp | vinegar |
| 2 tbsp | unsalted butter, melted |
| 2 tbsp | fresh lemon juice |
| 8 slices | prosciutto |
| freshly grated pepper | |
| 1/2 cup | freshly grated Parmesan cheese |
Preheat oven to 450º F (230º C). Steam or simmer asparagus just until tender-crisp, 3 to 5 minutes; drain well. Fill large skillet with water. Add vinegar and bring to simmer over medium heat. Slip eggs, one at a time, into simmering water; cook until whites are firm and yolks are just set. Remove eggs with slotted spoon and carefully blot dry with paper towel. (Eggs may be poached several hours in advance; transfer to bowl and cover with cold water. Drain well before proceeding.) Divide butter among 4 gratin dishes. Divide asparagus among dishes; drizzle with lemon juice. Drape proscuitto over top. Arrange 2 eggs on top of each prosciutto. Season with pepper to taste. Sprinkle cheese over top. Bake for 3 to 4 minutes or just until cheese melts. Serve immediately.
Prep time: 25 minutes
Yield: 4 servings