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!
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
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
4 teaspoons chopped fresh chives (optional)
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.