Crisp prosciutto and tender asparagus over farro are topped with a poached egg for this light and delicious meal – Roasted Asparagus and Prosciutto Farro Bowls. Post may contain affiliate links.
Remember on my Steamed Salmon with Lemongrass Pilaf post where I talked about a new kind of cooking to be going on around here? Well, this yummy bowl of spring goodness is what I am talking about!
When I went grocery shopping, I saw the most glorious spring asparagus – organic and nice and thin! Right there and then, I started formulating a plan to use them, previous asparagus recipes floating around in my head. I wanted something quick and easy, but nourishing and comforting, while still having a spring feel to it. I knew I would roast the asparagus because that is my very favorite way to cook asparagus. So combining my favorite way to eat asparagus with my new favorite eating utensil – the bowl – I was all set. And then of course, top it with an egg, because well, shouldn’t practically everything be topped with an egg?!
A fried egg would be great, but I want to get more into poaching eggs. They are just as good to me as fried, except that I miss that little crunchy part of the white, but the nice runny yolk makes everything okay. I used the a couple inches of water in the pan method, but I am considering Simply Calphalon Nonstick 4-cup Egg Poacher with Cover or Excelsteel 18/10 Stainless 6 Non Stick Egg Poacher – does anyone use one of these types of egg poachers? Do they work good? Still trying to decide.
The choice of grain for this bowl is entirely up to you. I used Organic Farro because I love it’s toothsome bite. To cook grains, I always refer to Whole Grains Every Day, Every Way by Lorna Sass. It is my grain bible when it comes to cooking grains. Farro was excellent, quinoa would be good and even polenta or rice. You could sub bacon for the prosciutto. Lots of possibilities with this grain bowl recipe!
Roasted Asparagus and Prosciutto Farro Bowls
- 4 cups asparagus tough ends trimmed and cut into 1 inch pieces
- 4 ounces prosciutto diced
- 2 cups dry farro or 4-5 cups, cooked
- 4 eggs
- 1 lemon
- olive oil
- To cook farro. Bring 3 cups of water to a boil in a kettle. Heat a heavy saucepan over medium heat, add the farro and toast it slightly, stirring until there is a toasty aroma. Turn off the heat, stand back and gradually add the water (it will bubble and foam up). Add 1/4 teaspoon salt. Return it to a boil, then reduce the heat, cover and simmer until tender 20-30 minutes. Turn off the heat and let it rest for 10 minutes. Drain off any excess water and fluff with a fork.
- Meanwhile, preheat oven to 400. Place asparagus and prosciutto on baking sheet, drizzle with olive oil and salt and pepper. Toss to combine. Roast for 7-10 minutes.
- To make poached eggs. Heat 1 1/2 inches of water in a small non-stick skillet to boiling. Lower heat until the water barely bubbles. Break the eggs one at a time into a shallow bowl and ease them into the water one at a time. Spoon water over the top, cook 3 - 5 minutes. Remove with slotted spoon, draining off water. You can place on a paper towel to pat dry if you'd like, I usually don't bother.
- Divide farro among four serving bowls. Tops with asparagus and prosciutto. Squeeze a wedge of lemon juice over the top. Place poached egg on top and sprinkle with salt and a generous grind of fresh black pepper.