Spring is here and so many good things are starting to happen in the garden. One of the first vegetables to popup out of hibernation is the asparagus and the hens are in full swing laying eggs. With these welcome taste of spring I was inspired to make this dish of asparagus with prosciutto, poached egg and home made noodle sheets.
This is really a simple combination of ingredients. The noodle sheets are made from a simple pasta dough and instead of cutting the dough into slender noodles, I cut them into small rectangles. Blanch the asparagus in a little salt water, poach an egg, add a little thinly sliced prosciutto and finish it off with olive oil, salt and pepper. Once you break open the egg, the yolk will add rich creaminess to these wonderful spring time flavors
For the pasta:
210g semolina flour
3 lg egg yolk room temp
1 lg egg room temp
1 tsp olive oli
11/2 Tbls water
Mix all ingredients and blend in a mixer with a paddle attachment for five minutes. Gather the dough together in a ball, cover with plastic wrap and let it rest for 30 minutes at room temperature. Roll the dough through a pasta machine or hand roll. Cut into 3 inch by 5 inch sheets. Cook for 4 to 5 minutes until tender.
For the asparagus:
Bring a pan of salted water to a boil and blanch asparagus until just tender. Remove from water and cool.
For the poached egg:
Bring a pan of water to a boil, turn heat off and gently drop an egg in the water. Cover and let cook for about 3 minutes. Remove egg with slotted spoon.
For the prosciutto:
A couple of slices of a delicious prosciutto
Assemble everything on a plate or in a bowl and enjoy!