| | | Parmesan Broth with Asparagus, Fried Egg, Prosciutto Ingredients 1 tablespoon butter
2 cloves garlic, smashed
2 shallots, sliced thin
4 cups chicken or vegetable stock or broth
¼ pound piece of Rind from Parmesan (Reggiano) cut into 4 pieces
8 leaves basil
1 lb. fresh green asparagus, trimmed, peeled 2" from the top down (reserve peelings)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
½ cup prosciutto, julienne or sliced into thin strips
2 tablespoons olive oil
4 eggs
Salt and pepper Directions: In a small saucepan on low heat, add the butter. When it melts, add the garlic and shallots. Cook for 5 minutes, stirring occasionally. Add the chicken stock; when hot, add the basil and Parmesan rind. Raise the heat to a simmer. Cook for about 25-30 minutes (until the flavor of Parmesan develops.) Strain the broth. Set aside. Steam the asparagus until just done. Fry the eggs in a nonstick pan, season with salt and pepper. Toss the reserved asparagus peelings with the balsamic vinegar, extra virgin oil, salt and pepper. Pour a little parmesan broth into the serving dishes. Top with steamed asparagus, one fried egg on each serving, the asparagus peeling right on top and some of the Prosciutto around the broth. |
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