charcuterie wrapped asparagus
April 11, 2014 § 85 Comments
Funny how you think about a certain food and next thing you know you are at the market gathering your ingredients then in your kitchen preparing it. This happened to me yesterday. Out of the blue I thought about proscuitto wrapped asparagus. I have only had this delicacy once and it was quite a few years ago. All I remember is the effort it took cooking a few dozen of them in a skillet. A laborious task for my style of cooking, so I never prepared them again.
Until now. Now I realize your don’t have to toss them around in a hot skillet and watch them unravel. Simply roast them in the oven until the asparagus are tender and the cured meat is crispy. I like simple foods and I like simple ingredients. Salty pork wrapped around fresh spring asparagus and roasted in the oven until crisp is not complicated. And serving a warm soft boiled egg to dunk your asparagus into is perfection itself.
This idea is not original, you can find many versions of these little delights also known as “asparagus soldiers” online. Rather than proscuitto I chose a mixture of salchichon (a Spanish salame), Jamón Serrano (dry cured ham) and chorizo cantimpalo.
I n g r e d i e n t s
- one dozen fat asparagus stalks
- 12 slices of proscuitto or other type of thinly sliced cured meat
- 4 eggs
- olive oil
- salt & pepper
Preheat your oven to 450° F. Line a baking sheet with parchment paper. Slice off the woody ends of each asparagus and discard. Wrap the asparagus stalks in charcuterie. Place the asparagus onto the baking sheet and drizzle with a little olive oil. Roast for about 15 minutes, or until the meat is crispy. While the asparagus is roasting, soft boil your eggs. Fill a saucepan about halfway with water and bring it to a boil. Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time. Cook the eggs for 5-7 minutes: 5 minutes for a yolk that is still runny and 7 minutes for a yolk that is barely set. Drain the eggs and run them under cold tap water for 30-60 seconds. Use a knife or egg-cutter to take the cap off the tip of the egg and serve right away in either an egg cup or use a portion of your egg carton.