White Asparagus and Prosciutto with Jammy Eggs and Orange Chive Dressing
Though available in most places year round, April heralds the start of white asparagus season where you’ll find them at their peak. Milder and more delicate in flavor than their green cousins, I find that the simpler the preparation the better. This recipe combines white asparagus with Belgian endive, which sees its peak season ending around the same time –so a perfect dish to herald the changing of the seasons. Dressed simply with an orange Dijon vinaigrette that brings brightness to the dish, and the addition of salty fatty (and delicious!) prosciutto along with jammy eggs, this dish is the perfect light lunch or dinner starter to serve alongside salmon or chicken.
Serves 4
INGREDIENTS
1 bunch white asparagus, ends trimmed
2 Belgian endive heads, leaves separated
4 slices prosciutto
2 large eggs
1 tsp orange zest
4 tbsp orange juice
1 tbsp Dijon
1 tbsp whole grain mustard
1 tsp honey
4 tbsp olive oil
1 tbsp chives, minced, plus more for garnish
Kosher salt and black pepper
Flaky sea salt
METHOD
Fill a large pan with high sides with well-salted water and bring to a boil. Trim ends off asparagus. Add asparagus and eggs into water. Boil eggs for 7 minutes, then remove and peel. Check asparagus for tenderness by piercing with a knife— depending on thickness asparagus should take 7-10 minutes. When asparagus is done remove from water and set aside.
In a jar with a tight lid, add orange juice and zest, Dijon, whole grain mustard, honey, olive oil, and chives and shake vigorously until emulsified and combined. Season with kosher salt and pepper.
Transfer asparagus to a serving platter. Tear prosciutto lengthwise in half and arrange alongside along with endive. Cut eggs in half and add to platter, then spoon dressing atop. Garnish with remaining chives, finish with flaky sea salt and serve at room temperature.
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