White Asparagus with Prosciutto and Egg Vinaigrette

White asparagus were harder to find growing up — it is only as they became more common in Italian markets that I started to appreciate them. Chunkier and sweeter than green, I like to wrap them in prosciutto and finish with an egg vinaigrette, to enhance their flavour and colour combination.

Course Main Course

Cuisine Italian

Keyword asparagus, white asparagus, white asparagus with vinagrette

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 390kcal

Author Laura Tobin

Equipment

All-Clad Sauce Pan 3-Quart

Ingredients

10 White asparagus
5 slices Prosciutto
3 boiled eggs
3 tablespoon Extra virgin olive oil
1 tbso Apple vinegar
½ tablespoon Chive chopped
1 teaspoon Dijon mustard
1 pinch Salt and pepper
½ salt in the boiling water

Instructions

Rinse the asparagus. Peel the lower third of each spear and snap or cut off the woody base.
Steam for 10 minutes. White asparagus tend to be thicker than green and need the extra time.
Hard-boil the eggs, peel them, and chop them into small cubes. Do not mash — they should keep their texture.
Combine the chopped egg with extra virgin olive oil, apple vinegar, finely chopped chives, a teaspoon of Dijon mustard, salt, and pepper.
Mix into a loose vinaigrette.
Wrap the stem of each asparagus spear with a slice of prosciutto.
Serve warm, arranged on a plate topped with the egg vinaigrette over the top.

Video

Nutrition