Asparagus with Prosciutto di Parma, Pecorino Pepato, and Poached Eggs


  • 32 large asparagus spears (about 3 pounds), trimmed and peeled
  • 8 tablespoons extra-virgin olive oil, preferably unfiltered*
  • 8 large eggs
  • 4 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 8 teaspoons freshly squeezed lemon juice (from 1 medium lemon)
  • 8 thin slices proscuitto di Parma (about 4 ounces total)
  • 3 ounces Pecorino Pepato,** finely grated
  • 2 tablespoons fresh flat-leaf parsley, finely chopped

    • *Unfiltered olive oil, which has a pronounced olive flavor, can contain small particles of olive skin and may appear cloudy. It can be purchased at specialty shops or


      This Recipe Was Created By Chef Michael Kornick Of MK Restaurant In Chicago. It's Part Of A Special Menu He Created For Epicurious's Wine.Dine.Donate Program.

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