Here is another delicious dish I served at my Christmas lunch last year. It’s really easy to throw together and asparagus is one of those veggies that shines when properly adorned. If you have any garlicky crumbs left over you can keep them in an airtight container and toss them through some oiled spaghetti or even top a piece of steak or roast potatoes, YUM!
1 cup coarse bread crumbs (made from 2 slices of fresh bread)
1 clove garlic, crushed
3 bunches asparagus, trimmed
1 tbs olive oil
6 slices prosciutto
1 bunch fresh chives, chopped finely
Boil eggs in a small saucepan of simmering water until yolks are just soft inside. I use a submersible egg timer and boil them until ‘medium’. Remove from saucepan and place into a bowl of cold water to cool. Once cold, peel and cut into quarters.
Process 2 slices of bread in a food processor until finely chopped.
Melt butter in a large frying pan and cook breadcrumbs together with garlic until golden and crisp, stirring occasionally so the crumbs do not burn.
If making ahead of time, keep in an airtight container to preserve freshness and crunch.
Lightly brush asparagus with oil and cook on a hot griddle pan until tender and lightly charred all over. Cook prosciutto in the same pan until crisp and then break into bite sized shards.
Place asparagus on serving platter and top with crumbs, egg and prosciutto. Sprinkle with chives.
I served this cool after making it a few hours ahead. Warm or room temperature are equally delicious but try not to make it far enough ahead that you are tempted the pop it in the fridge. The crumbs will soften.
Recipe inspired by Women’s Weekly Christmas and Holiday Entertaining magazine.