Chef Chuck's Italian Asparagus

Asparagi

Asparagus sprouting is a sign that spring is near something we all want to hear. A healthy vegetable low in calories, rich in vitamins A and B. I like the thin stalks they seem to be more tender and more enjoyable to eat. I used small red nubian garlic from Sicily that I grew last year any good quality garlic will do. This dish is a meal in itself it has everything you desire bread, meats, cheese, and vegetables. Served with a glass of wine we have a well balanced dinner!


Italian Asparagus
1 pound organic asparagus
2 tablespoons extra virgin olive oil
7 small garlic cloves, thinly sliced
2 eggs
1/4 cup water
2 slices Italian bread
8 thin slices prosciutto
parmigano shavings
salt and pepper to taste


Wash stems, holding one stalk at each end bend and where it breaks is where you want to cut the rest. In a frying pan add olive oil and garlic and simmer 30 seconds. Add asparagus, water, salt and pepper simmer for 5 minutes with lid on. In a separate frying pan cook egg sunny side up! Place 1 thin slice of bread on serving plate wrap some of the asparagus with proscuitto and place on top of bread. Then put egg on top of stalks, drizzle oil, garlic, shaved parmigiano, salt and pepper on top of dish.
Serves 2