1 bunch thin asparagus
4 thin slices of prosciutto di Parma
1 teaspoon white vinegar
2 cups arugula
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Bring a large pot of well-salted water to boil. Snap the base off the asparagus stalks. In small batches, drop the asparagus into the boiling water for about 30 seconds depending on the size and preferred doneness. Place in a bowl of ice water to stop the cooking. Drain the asparagus and set aside. Place the canola oil in a sauté pan and heat over medium-high heat until a small piece of bread, dropped in, sizzles. Add the prosciutto slices and fry until crisp, then remove to a paper towel to drain. To poach the eggs, add 1 teaspoon salt and 1 teaspoon white vinegar to a small pot of water. Bring water to a simmer and gently stir in a circle before adding each egg. Poach eggs to desired doneness. Drain and reserve. In a large bowl, toss the asparagus and arugula with lemon juice, olive oil and salt. Divide between two plates, breaking up the fried prosciutto into bite-size pieces and placing over each salad. Top each with a poached egg. Serve immediately. Serves 2.