4 medium zucchini spiralized
4 eggs
1 pound asparagus ends trimmed, cut on the bias
3-4 cloves garlic finely minced
2 tablespoons olive oil
1 tablespoon butter
3 ounces prosciutto finely chopped
1 tablespoon of fresh lemon juice
zest of one lemon
1 ounce finely grated parmigiano reggiano plus more for topping
1/4 cup white wine
red chili flakes


1.To poach eggs, bring a medium saucepan just up to a boil. Crack eggs into individual ramekins. When water starts to boil, reduce heat to keep water just simmering. Stir water to create a whirlpool, then carefully drop egg into water. Simmer for 3 minutes, then remove from water with slotted spoon. When all eggs are poached, turn off the heat but leave the water in the pot. You will use the water to reheat the eggs before serving.
2.Heat a sauté pan with high sides over medium heat. Add butter and olive oil. When melted, add a pinch of red pepper flakes and garlic. Sauté until fragrant, about 30 seconds. Add the prosciutto and cook for 1-2 minutes.
3.Add the asparagus, season with just a little salt and pepper, and cook for one minute.
4.Add the parmigiano and lemon zest, stir to mix
5.Add the wine and lemon juice, cook for 2-3 minutes.
6.Add the zucchini noodles and toss, cooking for about a minute and mixing everything together.
7.Place eggs back in warm water to reheat for 30 seconds to 1 minute.
8.Divide asparagus zoodles between 4 plates, top each with a poached egg and season with salt, pepper and more parmesan if desired.

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