Grilled and Pickled Asparagus With Prosciutto and Fried Eggs


Juxtaposing grilled and pickled asparagus highlights two sides of the iconic spring vegetable. On the grill, the asparagus is smoky and meaty. In vinegar, it's grassy and green, with just enough pucker to counter a rasher of prosciutto. Topped with a fried egg, this dish can easily double as a savory brunch course.


6 spears Jar Sessions Pickled Green Asparagus, thinly sliced
2 tablespoons Jar Sessions Pickled Green Asparagus pickling liquid
1/4 cup thinly sliced spring onions
1 tablespoon Dijon mustard
1/4 cup plus 2 tablespoons EVOO
kosher salt and freshly ground black pepper
1 pound fresh asparagus
4 generous slices prosciutto
2 or 3 tablespoons unsalted butter
4 large eggs
1 cup loosely packed and picked fresh parsley, chives and tarragon leaves


Prepare a fire in the grill, spreading the coals for direct-heat cooking. Alternatively, preheat the oven to 450 degrees F.

To make the vinaigrette, in a small bowl, mix together the pickled asparagus, pickling liquid, spring onions and mustard. Whisk in 1/4 cup of the EVOO and add a pinch of salt and pepper to taste.

To prepare the asparagus, trim off the tough ends of the fresh asparagus. Spread the asparagus across a baking sheet in a single layer and season with the remaining 2 tablespoons EVOO and a couple pinches of salt and pepper. Place the asparagus on the grill, ensuring the spears sit perpendicular to the grill's grates. Grill over high heat, rotating the spears evenly to ensure even cooking, until evenly charred, 3 to 4 minutes. Alternatively, roast in the oven until the tips are caramelized.

For serving, drape a piece of prosciutto across each plate. Divide the grilled asparagus among the plates. Meanwhile, heat a dollop of butter in a large skillet. Fry the eggs to your liking. (If necessary, do this in batches, wiping out the pan between each use.) Gently place the eggs on top of the asparagus. Mix the herbs into the vinaigrette and spoon over the eggs.


Photo (by Jeff Kauck | and recipe from The Preservation Kitchen cookbook, pages 138 and 141