Friday, March 7, 2014

Roasted Asparagus with Fried Egg, Prosciutto and Crispy Gremolata Crumbs


Tuesday evening, the Hubs and I went out for a light meal and a glass of wine at Rancho Pinot Grill. We just love the place, and try to go at least a couple of times a year. This restaurant is located in Scottsdale in a small upscale shopping center. The decor is eclectic southwestern with beautiful white table cloths that somehow together really work. The food is always fantastic, always. This time my husband had the seafood salad and I had the grilled asparagus with prosciutto, fried farm egg and toasted crumbs, gremolata.

Since then, I've been plotting and planning a remake if you will, a revival. One of the best things about going out is trying to recreate that special meal you had the night before. According to Wikipedia a gremolata is a dressing or garnish made with chopped parsley, garlic, and grated lemon zest, served as a accompaniment to meat or fish. With that in mind, I adapted a recipe from The Taste.com with a few minor changes. I roasted the asparagus for about 10 minutes, added the gremolata garnish and returned to the oven for another 10 minutes until the asparagus was just tender and the garnish was crisp. I then served this with a fried egg and a slice of prosciutto. Amazing!

Ingredients:

1/4 cup panko
2 garlic cloves (crushed and diced)
1 tablespoon finely grated lemon zest, (plus rind of 1 lemon zested into strips)
2 tablespoon flat leaf parsley (finely chopped)
1 bunch asparagus
4 eggs
4 slices prosciutto
Olive oil
Salt and pepper


To prepare:

Preheat oven to 400F.

Start by making the gremolata garnish. In a small bowl add panko, garlic, lemon zest and parsley, salt and pepper, mix massaging with your fingers, set aside.

Line a baking tray with aluminum foil, arrange asparagus on a tray in a single layer, drizzle with olive oil, then toss well to coat. Roast in oven approx 10 minutes. Remove and add garnish. Roast another 10 to 12 minutes until asparagus is just tender and crumbs are crisp. Fry eggs over easy.

To serve:

Divide asparagus among 4 plates, top with eggs, prosciutto and garnish. Enjoy!

This will serve 4 as a light meal.



Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

38 comments:

  1. Oh my, this looks so delicious! I'll have to give this a try when asparagus makes a comeback this spring.

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    1. Thanks Tammy, the gremolata really makes this dish

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  2. What a light and tasty brunch this would make!

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    1. Hi Natalie, your right it would, great idea!

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  3. I have never roasted asparagus! The vegetable should be showing up any week now around here. Love it with the egg and prosciutto. Tasty and simple! :) ela

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    1. Hi Elzbieta, roasting really brings out the flavor.

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  4. This looks and reads to be very appetizing! Cheri, what wine would you suggest to compliment this dish???

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    1. Hi Sandra, I think a nice crisp pinot gris for a white would be perfect, or a nice pinot noir for a red. So nice to hear from you, hope all is well.

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    2. Doing fine out here... I think Spring is just around the corner. I see the Rancho Pinot Grill has been around since 1990s... Don't know how I escaped dining there! Thanks for the wine suggestion. One more question... No seasoning of the asparagus while roasting, right?

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  5. This looks just wonderful. It's a perfect dinner for me - especially with asparagus season starting now here in Northern California. Pinning!

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    1. I know for myself it's perfect, for the hubs it's an appetizer.

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  6. This looks and sounds so good Cheri! I'm going to have to investigate this gremolata you speak of... :)

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  7. Oh this looks fantastic. Is it bad that I want this for breakfast?

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    1. Hi Rachel, I think this would be perfect for breakfast.

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  8. Oooh ... Cheri, this looks like my idea of a perfect Saturday brunch! I made something a little similar a while back with the crispy crumbs on top and it really was fabulous. So simple and yet really exquisite!

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    1. Thanks, Helen. The crispy crumbs is what elevates this dish.

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  9. Perfect lunch or light dinner for the coming of spring. Love those Crispy Gremolata Crumbs.

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    1. Hi Bam, the gremolata is what really makes this dish, though I could eat asparagus anyway.

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  10. Oh, I'm loving this, Cheri! I think that combination is heavenly! I just need the prosciutto and I'm set to go. I'm going to pick up some today and this will be tomorrow's brunch. Thank you!

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    1. Hi Robyn, if you have a chance let me know how it turns out.

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  11. Cheri, how nice that you were able to recreate such a wonderful and delicious restauranty meal - the roasted asparagus with fried egg looks simply amazing - I am not surprised that this was a recipe that you wanted to personalize! Well done!

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    1. Thanks Andrea, it seems these days anything is good with a fried egg on top, and this really does.

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  12. WOW! This look absolutely amazing and delicious, and I love when one tries to re-create items and they turn out great :)

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    1. Hi Sweetphi, your so right, and that is part of the fun going out right?

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  13. Recreating restaurant meals is one of my favorite pastimes! You did this proud! It looks and sounds insanely good. I love having eggs for dinner and this is perfect.

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  14. I have a bundle of asparagus in the fridge that is just waiting for this combination. Looks wonderful and thanks for sharing.

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  15. Oh how wonderful! I think that once our asparagus come into season I will try your recipe...it's a perfect combination of easy and delicious!

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    1. Thanks so much for stopping by, this combination is my favorite too!

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  16. This meal looks so beautiful! I've never thought to use gremolata on eggs...such a great idea to brighten them up!

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    1. Hi Joanne, I finding gremolata good on many other things to. Happy Monday to you.

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  17. Such beautiful presentation! This would make for such an elegant brunch at home. Lovely. :)

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