BUCATINI WITH ASPARAGUS AND PROSCIUTTO

INGREDIENTS

1/2 lb Bucatini pasta

1 pound asparagus, thick ends removed

2 tablespoons Dijon mustard

1 1/2 lemons, juiced

Pinch Kosher salt

Fresh ground black pepper

3 tablespoon extra virgin olive oil

1/4 cup Parmesan cheese

4 thin slices Prosciutto

2 eggs

2 tablespoons vinegar

DIRECTIONS

Bring 2 pots of water to a bowl

Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

Crack eggs into 2 small dishes being sure not to break the yolks

Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

Cook uncovered about 4 minutes or until poached

Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg