Sunday, June 21, 2009

Happy Father's Day !

We live about 1000 miles away from both of our fathers, because of the distance we won't have the chance to celebrate this big day with our Dads. Forrest and I are both very close with our fathers and wish we could be with them on their dedicated day - since we couldn't we settled for phone calls. I would have loved to have a Father's Day brunch with both of our dads in attendance. This probably isn't what I would have served, since I don't think I could get my dad to eat prosciutto, but it was amazingly delicious.

Walter and Paul, we love you guys - Happy Father's Day!

Our Dads

P.S. Today was also a very exciting day for other reasons besides celebrating Daddies. I will let you know the big announcement tomorrow, but it is best suited when I will have a picture to accompany the news.

Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette
Adapted from Cooking Light July 2009

Ingredients

1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon minced fresh chives
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Creole mustard
3 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed
8 thin slices prosciutto (about 2 ounces)
8 large eggs
Cooking Spray
4 teaspoons chopped fresh chives (optional)

Directions

1. Combine first 7 ingredients in a small bowl, stirring with a whisk.

Gradually add olive oil, stirring well with a whisk.

2. Place asparagus in a glass baking dish and fill dish with 1/4 inch of water at the bottom of the pan. Cover dish with plastic wrap and cut slits in the plastic wrap.

Steam asparagus, in the microwave, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.

3. Poach eggs using egg poacher. Arrange 2 eggs over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.

9 comments:

Gabriela said...

What lovely - lovely wedding photos of the Dad's. You look spectacular.

Your lemon chive vinaigrette definitely won me ver. These look so tasty!

Looking forward to tomorrow's big announcement, and I'll keep my suspicions to myself!

Kerstin said...

Aww, what a lovely tribute to your dads. Gorgeous wedding photos too!

Looks like a brunch dish you'd get at a restaurant, yum!

Looking forward to the big news!

Jennifer said...

Beautiful pictures :) :)

I love this breakfast, everything about it!! Yum!!

Krista said...

What a wonderful looking breakfast! Mouth wateringly good!

I'll be checking back for your news....

Jen @ MyKitchenAddiction.com said...

What a delicious breakfast! You can't beat prosciutto and asparagus.

Hillary said...

Those eggs are so perfectly poached! I made a similar dish with spinach and bread but definitely didn't succeed in poaching my eggs as beautifully. Tips? :)

teresa said...

Your eggs look so gorgeous, what a delicious dish! I'm excited about your news!

Elizabeth said...

Hillary,

I use an egg poaching pan that my mother in law gave me as a birthday gift. You can find them at any cooking or department store. I took a picture of mine in the post below:

http://elizabethsedibleexperience.blogspot.com/2009/01/yolks-on-me.html

It is really easy to use and cooks the eggs in less than two minutes. If you are a fan of poached eggs, I highly suggest getting one. Before I had the handy dandy pan I tried the little cups that you hang off the side of your pan, and not only did I burn the heck out of my fingers but they were not really poached to the right temp.

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