Sometimes it’s hard to describe what Charcuterie Style is all about. Sometimes it’s about sitting in Paris and enjoying a street-side quick repast before dinner with good glass of Cote du Rhone and a good view of the walkers-by.
Other times it’s the savory prelude to a big family feast where everyone gathers and talks about the prior great meals and times they had. Other times it’s just the visual reference that calls out “charcuterie”.
This recipe from the NY Times recipe fits the latter description. Easy, gorgeous and undoubtedly yummy, I am adding this to my next asparagus fused meal presentation.
3 large eggs
1 ½ ounces prosciutto, preferably San Daniele, in about two thin slices
¼ cup dry bread crumbs
4 tablespoons extra-virgin olive oil
1 ½ pounds medium-thick asparagus, ends snapped off, peeled
Salt and ground black pepper
Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.
Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them. Mix them in a bowl with the remaining olive oil and season with salt and pepper.
Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.