{"id":871,"date":"2016-11-11T21:02:09","date_gmt":"2016-11-11T21:02:09","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=871"},"modified":"2016-11-11T21:02:30","modified_gmt":"2016-11-11T21:02:30","slug":"asparagus-with-prosciutto-and-egg","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=871","title":{"rendered":"ASPARAGUS WITH PROSCIUTTO AND EGG"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 large eggs;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 &amp; \u00bd ounces of Prosciutto, preferably San Daniele, in about two thin slices;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bc cup of dry bread crumbs;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">4 tablespoons of extra-virgin olive oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 &amp; \u00bd pounds medium-thick asparagus, peeled and ends snapped off; and<\/span><\/strong><\/li>\n<li><span style=\"color: #000000;\"><strong><strong>Salt and ground black pepper.<\/strong><\/strong><\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\"><strong><span style=\"color: #000000; font-family: Times New Roman;\">Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and saut\u00e9 on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.<\/span><\/strong><\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 large eggs; 1 &amp; \u00bd ounces of Prosciutto, preferably San Daniele, in about two thin slices; \u00bc cup of dry bread crumbs; 4 tablespoons of extra-virgin olive oil; 1 &amp; \u00bd pounds medium-thick asparagus, peeled and ends snapped off; &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=871\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[258,77,30],"class_list":["post-871","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-asparagus","tag-egg","tag-prosciutto"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=871"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/871\/revisions"}],"predecessor-version":[{"id":874,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/871\/revisions\/874"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}