For 4 appetizers
Ingredients:
16-24 asparagus, washed and, if very large in diameter, peeled
24 small slices of speck (smoked prosciutto)
1 large shallot, minced
4 extra large eggs
Extra virgin olive oil
Coarse sea salt
Preparation:
1) Cook asparagus in a large quantity of well salted water.
2) While asparagus is cooking, add a dash of vinegar to a sauce pan of water and bring to a boil.
3) When asparagus is almost tender, crack eggs gently into boiling water and poach 3 minutes or so, to your preference.
4) Drain asparagus, cut into 4 pieces each and toss with olive oil and shallots.
5) Arrange asparagus in bowls or large platter, top with slices of Speck; try to create a nest for the egg.
6) Carefully drain the poached eggs and set on top. Sprinkle with sea salt, and red or black pepper if desired.