Grilled and Pickled Asparagus With Prosciutto and Fried Eggs
Juxtaposing grilled and pickled asparagus highlights two sides of the iconic spring vegetable. On the grill, the asparagus is smoky and meaty. In vinegar, it's grassy and green, with just enough pucker to counter a rasher of prosciutto. Topped with a fried egg, this dish can easily double as a savory brunch course.
You can order our Jar Sessions Pickled Green Asparagus for local delivery or purchase via our online store for shipping to other areas.
Serves 4
Ingredients
6 spears Jar Sessions Pickled Green Asparagus, thinly sliced
2 tablespoons Pickled Green Asparagus pickling liquid
1/4 cup spring onions, thinly sliced
1 tablespoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound fresh asparagus
4 generous slices prosciutto
2 or 3 tablespoons unsalted butter
4 large eggs
1 cup loosely packed and picked fresh parsley, chives and tarragon leaves
Directions
Prepare a fire in the grill, spreading the coals for direct-heat cooking. Alternatively, preheat the oven to 450 degrees F.
To make the vinaigrette, in a small bowl, mix together the pickled asparagus, pickling liquid, spring onions and mustard. Whisk in 1/4 cup of the olive oil and add a pinch of salt and pepper to taste.
To prepare the asparagus, trim off the tough ends of the fresh asparagus. Spread the asparagus across a baking sheet in a single layer and season with the remaining 2 tablespoons oil and a couple pinches of salt and pepper. Place the asparagus on the grill, ensuring the spears sit perpendicular to the grill's grates. Grill over high heat until evenly charred, 3 to 4 minutes. Alternatively, roast in the oven until the tips are caramelized.
For serving, drape a piece of prosciutto across each plate. Divide the grilled asparagus among the plates. Meanwhile, heat a dollop of butter in a large skillet. Fry the eggs to your liking. (If necessary, do this in batches, wiping out the pan between each use.) Gently place the eggs on top of the asparagus. Mix the herbs into the vinaigrette and spoon over the eggs.
Recipe from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, by Paul Virant with Kate Leahy, page 141