Crispy Prosciutto-Wrapped Asparagus with Poached Eggs and Truffle Hollandaise
A flavorful english brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 24 fresh asparagus spears
- 12 thin slices of high
- quality prosciutto
- 6 large, fresh eggs
- 1 cup white wine vinegar
- 8 tablespoons unsalted butter
- 4 large egg yolks
- 2 teaspoons grated truffle (fresh or jarred)
- Salt and pepper to taste
- Freshly grated nutmeg
Instructions
- Preheat oven to 400°F (200°C). Arrange asparagus on a parchment lined baking sheet, wrap each spear with prosciutto, and bake for 12 minutes. In the meantime, prepare truffle hollandaise sauce by melting butter over low heat in a double boiler, whisking in egg yolks, grated truffle, salt, pepper, and nutmeg until thickened. Poach eggs one at a time in simmering water with white wine vinegar. Assemble the dish with poached eggs on top of asparagus spears and drizzle with truffle hollandaise sauce.
Chef’s Insight
The combination of crispy prosciutto, tender asparagus, and rich truffle hollandaise creates a sensory experience that is both delicious and visually appealing.
Notes
Be sure to use high-quality prosciutto for the best flavor and texture. Fresh truffle is ideal, but jarred truffle can be used as a more affordable alternative.