Jules Sebastian strikes again with yet another delicious recipe for us all to try, and love.
This Asparagus Salad with egg & prosciutto is the perfect summer salad to serve at your next gathering.
“It’s giving EAT PRAY LOVE vibes when Julia Roberts was sitting on the floor in Italy. Another side I’m adding to my roster 🙏🏻 Asparagus Salad with egg & prosciutto. YUM,” Jules captioned her Instagram post.
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Ingredients
Method
Half fill a medium sized pot with water and gently lower the eggs into the water, one at a time. Place the pan over medium heat and when the water reaches a simmer, start a timer for 4 minutes. Use a large slotted spoon to remove the eggs from the water then submerge them in a bowl of iced water for 60 seconds.
In the meantime, you can steam your asparagus by adding it to a large skillet over medium heat and adding just enough water to cover the bottom of the pan. Cover and let steam for about 3 to 5 minutes or until the asparagus can be easily pierced with knife. Toss in salt & pepper.
To serve, prepare your plate with the steamed asparagus at the bottom, the prosciutto layered on top, followed by the soft boiled eggs, cut in half. Then add a drizzle of olive oil over the meal and top with chopped chives and parmesan cheese.
