Asparagus and prosciutto tartlets
Whole eggs are dropped into prosciutto-lined muffin pans with sliced spears. It will be hard to resist these little gems so be sure to make plenty so leftovers can be popped into lunchboxes or spring and summer picnic hampers.
12 slices prosciutto, approximately 15cm in length
2 bunches asparagus, woody ends removed
1 tablespoon olive oil
2 garlic cloves, crushed
120g parmesan cheese, grated finely
12 free range eggs
1. Preheat oven to 180°C. Lightly brush or spray a 12 x 1/3 cup capacity muffin pan with oil. Line each muffin cup with a slice of prosciutto, ensuring you cover base and sides and avoid leaving any holes.
2. Cut asparagus spears into 5-6cm long pieces and slice each tip in half lengthways. Set aside sliced tips. Cut rest of spears into 1/2 cm slices.
3. Heat a medium-sized frying pan over high heat, add oil and sliced asparagus spears. Cook, stirring, 1-2 minutes. Add garlic and stir-fry for 1 minute. Divide mixture evenly between prosciutto cups, placing a spoonful in base of each.
4. Arrange two halved asparagus tips standing up inside each cup. Crack one egg into each cup and sprinkle with cheese and cracked black pepper.
5. Bake in preheated oven for 15-20 minutes or until egg yolk is cooked to your liking. Serve hot or cold as desired.
- You can use any good quality hard salty cheese in place of parmesan cheese.
- These are great served hot or warm as a delicious breakfast with a spoonful of tomato relish.
- For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
Recipe provided by the Australian Asparagus Council.