Mostly Pinterest functions to make me feel bad about myself. My hair, my nails, my smoky-eye abilities, the scarcity of silk trench coats in my closet, and oh my god my dinners.
It’s not that my dinners are bad; they’re usually pretty good ifIdosaysomyself – they’re just not…I don’t know, accessorized. Surrounded with little trimmings of locally sourced flower buds, or resting on snow-white plates with attractive little drip-drops of olive oil scattered about the edges, or whatever. (A caveat: lately my dinners have actually been rawther lovely, but that’s because of Trader Joe’s, not because of any exceptional food-styling abilities on my part.)
Anyway, this dinner – actually a “brinner,”* if we’re being specific – is, like, the Kirsten Bell of meals (I’m watching Frozen with Indy right now – try not to be shocked – and this is the first cute actress who popped to mind, but it actually makes sense because she seems like, were she a food, she would be quite delicious).
It’s pretty. And surprisingly unfussy. And fun (both to make and to eat).
(And it also is one of those dishes that’s easy to make look gorgeous on a plate, meaning it’s a good pick to make for guests as a brunch dish or as a dinner appetizer when you want some “ooooooo you’re so talented!“s.)
ASPARAGUS WITH PROSCIUTTO AND POACHED EGGS (serves 2 as a meal or 4 as an appetizer)
What You Need
1 large bunch skinny asparagus
4 thin slices of prosciutto
4 eggs
4 thick slices of fresh bread (I like sourdough for this)
2 tbsp olive oil
1/2 lemon
Good quality, large-flake sea salt
Pepper, if desired (I do not desire this)
What You Do:
1. Preheat the oven to 400F, and bring a pot of water to a boil.
2. Place the asparagus on a foil-lined baking sheet, and drizzle with olive oil. Squeeze over the lemon, and sprinkle on some salt. Roast for about 5 minutes (depending on the thickness of the asparagus; you want them to be just fork-tender).
3. While the asparagus is roasting, pop your bread slices in the toaster and poach your eggs. Poaching eggs is one of those things that seems super-tricky – and kind of is, until you get the hang of it – but seriously: you can do it. If I can do it, you can do it. And if they don’t look like those perfect round little pillows you get in restaurants? So what. You poached eggs! You’re basically a hero.
4. Final step: wrap a slice of prosciutto around a few stalks of asparagus, set the asparagus/prosciutto bundle on top of a piece of toast, and place an egg on top.
Bam: the cutest brinner ever.
*Breakfast-for-dinner. See also this, yum.
