$10 Mondays: Asparagus with Poached Eggs and Prosciutto

As I mentioned in yesterday's post, spring feels like it's in the air. A string of 50 degree days and all of the sudden everyone looks happier. Of course, we could have a blizzard next week, but for now I am content to celebrate the lovely day with a simple lunch of asparagus, eggs, and prosciutto. This post also marks a new series which I will (try very hard to) post every Monday, called $10 Mondays. The prosciutto in this recipe does bring the cost up a little, but if you make 2 servings (as shown), you should come out under $10. Asparagus with Poached Eggs and Prosciutto

1/2 teaspoon butter

1/2 lb asparagus, ends trimmed

4 large eggs*

1 teaspoon vinegar

4 slices prosciutto

Parmesan cheese, grated (optional)

Salt and pepper, to taste

Bring a small pot of water to boil with vinegar (this helps the eggs stay together while poaching). Carefully, break one egg into pot and immediately use a spoon to keep white and yolk together (some of it will come apart). Boil until white is set but yolk is still runny, about a minute. Remove to a plate with a slotted spoon. Repeat with remaining eggs.

Meanwhile, melt butter in a sauté pan over medium-high heat. When hot, add asparagus and sear until bright green and crisp tender, 3-4 minutes. Season with salt and pepper.

Place asparagus on a plate with prosciutto. Place eggs over asparagus, and top with parmesan cheese if desired. Serve immediately.

Prosciutto: $4.99 for 3 oz

Eggs: $3.99/dozen, 33 cents each = $1.33

Asparagus: $3.99/bunch

Total: $10.31

Alright, so not quite under $10. However, you won't use all of the asparagus and prosciutto for this recipe and you can use the leftovers in a lovely risotto. Or an omlette. Or on crostini with some ricotta cheese. The possibilities are endless, really.