Frisée salad with asparagus and prosciutto

Indulge in a delightful frisée salad featuring crisp asparagus and savory prosciutto. This flavorful combination will tantalize your taste buds.

Ingredients:

• 2 large shallots, peeled and quartered
• 6 tablespoon extra-virgin olive oil
• 1 teaspoon white vinegar
• 4 eggs
• 230g asparagus, cut into 2-inch pieces
• 1 tablespoon yellow mustard seeds
• 2 tablespoon vegetable stock
• 1 tablespoon lemon juice
• 2 teaspoon grain mustard
• 1 teaspoon red wine vinegar
• 2 heads frisée salad, washed and cut into pieces
• 8 slices prosciutto di parma

Instructions:

1. Preheat the oven to 200 °C.
2. In a small oven-safe skillet placed over high heat, cook the shallots in 1 tablespoon of the olive oil until they start to sizzle. Season with salt. Cover with a lid or foil and bake in the oven for 10-15 minutes, until they are just soft. Take out of the oven and let it cool.
3. In a big pot, heat the water until it simmers. Pour in white vinegar. Crack the eggs into the water, one at a time, and poach until the egg whites are set. Remove from the water and place in a bowl of ice water to chill.
4. In a medium skillet over high heat, pour the remaining olive oil and heat it until it shimmers. Add the asparagus and cook for 3-5 minutes, until they are slightly browned. Combine roasted shallots with the asparagus and cook together for 30 seconds. Remove the skillet from the heat and add the mustard seeds. Toast for 30 seconds. Pour in some stock to prevent further browning. Mix in lemon juice, mustard, and red wine vinegar.
5. On a large platter, drizzle the salad with the warm mustard vinaigrette, and arrange the asparagus, shallots, prosciutto slices, and poached eggs on top.

Summary:

• Calories: 1427 kcal
• Fat: 111 g
• Protein: 68 g
• Carbs: 46 g
• Potassium: 2428 mg
• Magnesium: 182 mg