Chelsea Morgan

Lately, I've been feeling like a bloated seacow and I've definitely been relying on sugar to get me through the last winter dregs. But now that spring is just around the corner (in theory), I think I need to start eating a little healthier. This summer, I'm headed to Croatia, and as a treat, I would really like a new bathing suit for the Adriatic.  (I have several options picked out already.) Mike and I have a deal where every time we do something healthy, like eat our vegetables, or exercise or skip a dessert, we reward ourselves with tourist money for Croatia. And since vegetables count as 10 Croatia dollars, I'm determined to see it through. 

This week, I bought a bunch of asparagus in the vain hope that I would actually cook it and not let it fester in our fridge until the stench became unbearable. And damnit, I decided to COOK it! Using this recipe from AllRecipes was fairly simple, and I am now 10 Croatia dollars richer. Huzzah!

You'll need:

Cutting board

Skillet

Baking pan

Knives for CHOPPING

Olive Oil

1 clove garlic, chopped

Prosciutto Crudo

2 eggs

1 bunch asparagus

Salt & Pep

First, preheat your oven to 425. Stick some olive oil (and butter if you're me) into your skillet and sautée your chopped garlic. Once it's sizzling nicely, add as much ripped up prosciutto as you like. Sautée until browned.

Rinse your asparagus and remove the ends. I now know that you have to snap the ends off at their weak point instead of cutting them, but whatevs, they turned out fine. Place the asparagus in your baking pan and drizzle/lightly coat with olive oil. Then add the olive oil mixture with the garlic and prosciutto and coat evenly. 

Pop that baby in the oven for 10 minutes. Sip your wine. Then take it out, rotate and flip the asparagus, and put it in for 5 more minutes. 

Once it's out, poach a couple eggs or cook over easy in your skillet. Salt, pepper, and serve the egg atop your tasty asparagus. 

This was such a simple dish to make, and it definitely tasted delicious. Especially while chugging a nice Montepulciano red. Maybe eating my veggies won't be so bad after all...