Asparagus with Fried Egg + Crispy Prosciutto

Place the quinoa and water in a pot. Add ½ of the salt and stir. Bring to a boil, then stir well, and reduce to medium heat. Partially cover the pan. Cook for about 7 minutes, then stir and cover completely. Simmer for another 10 minutes or until the quinoa is fluffy and tender. Leave the lid on until serving.

Trim the bottom end off of the asparagus stalks - look for where they become firm and woodier, you can try and poke a fingernail in and see if it’s easy or resists. Usually about ½ an inch.

Place on a baking sheet and drizzle with a bit of olive oil (you don’t really need to measure, just a ½ teaspoon or less). Add a pinch of salt.

BROIL for 6-8 minutes or until they’re mostly bright green, but a little charred as if you grilled them, and tender. Remove from the oven.

Two options here - do what feels easier to you.

1. Place the slices of prosciutto on a baking sheet and into the oven under the broiler. Keep an eye on them and remove when the slices are toasted and crispy, about 4 minutes.

OR

2. Crisp the prosciutto like you would do bacon in a sauté pan. You can do this before the eggs to only use 1 pan or use two pans to keep total cooking time down. Set aside until ready to plate.

While the asparagus is broiling, heat a non-stick frying pan over medium high, with 1 teaspoon of olive oil per batch. Crack in the fried eggs (usually 1-3 at a time depending on the pan and how many batches you want to do). Let them sizzle in the oil. The edges will get lacy and golden brown. If you want to help the yolks along, or prefer them more well done, you can cover the egg for a minute. Or, you can flip it over easy if you like. But you can also just let them sizzle until set and done.

Repeat with a second batch of eggs if needed.

Arrange asparagus on a plate, scoop quinoa over the bottom and top with an egg and pieces of prosciutto. Very generously garnish with parmesan.