- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1 ounce thinly sliced speck or prosciutto, cut into 1/4-inch-thick strips
- 1 garlic clove, minced
- 1 pound medium asparagus, trimmed
- Kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped parsley
How to make this recipe
In a medium saucepan, cover the eggs with 2 inches of water and bring to a boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and let cool in an ice water bath, then peel and chop them.
Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the speck and cook over moderate heat, stirring occasionally, for 2 minutes. Stir in the garlic and cook until golden and the speck is crispy, about 2 minutes. Using a slotted spoon, transfer the speck and garlic to a paper towel–lined plate.
Add the asparagus and 1 tablespoon of olive oil to the skillet, season with salt and pepper and cook, turning, until golden and crisp-tender, 3 to 4 minutes. Transfer the asparagus to a platter.
Remove the skillet from the heat and whisk in the vinegar, parsley and the remaining 2 tablespoons of olive oil; season with salt and pepper. Spoon the warm dressing over the asparagus and top with the speck and chopped eggs. Serve hot or warm.
The cooked eggs can be refrigerated for 3 days.