A bomb asparagus & prosciutto recipe

Asparagus is all the rage these days and with good reason; asparagus in the spring is an entirely different vegetable compared with its evil nonseasonal twin. The latter is typically composed of shriveled tough stalks that a T-Rex couldn’t break through. When picked at its peak, asparagus is plump, softens easily when cooked, and has a nice sweetness that pairs particularly well with lemon and, as you’ve probably noticed on Pinterest, also tastes great with lots and lots of egg yolk.

In my early cooking days (circa 2014), I prepared asparagus by roasting it in the oven, but recently found out that I instead prefer a few minutes of steaming and then a drizzle of olive oil and Maldon sea salt. For this meal, I topped the veg off with a poached egg, grated aged pecorino cheese, and crispy prosciutto ‘chips’, a recipe from Nom Nom Paleo that proves just how little effort it takes to create something magical.

Bonus: asparagus is one those gut healthy foods filled with prebiotics. So basically, this meal will cancel out the enormous fried chicken and waffles I ate this weekend and heal me forever.