Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette

Ingredients

• 1 pound asparagus trimmed
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon dijon mustard 
• 4 large eggs 
• 1 teaspoon fresh chives fresh minced
• 0.5 teaspoon garlic minced
• 0.3 teaspoon kosher salt 
• 1.5 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 2.3 teaspoons parmigiano reggiano cheese freshly grated
• 2 ounces pancetta thin

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.
2. Steam asparagus, covered, for 3 minutes.
3. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.
4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray.
5. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes.
6. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing.
7. Sprinkle each serving with 1 teaspoon chives, if desired.