Egg-Topped Soba Noodles with Asparagus and Prosciutto
By Fulfords
1 Picture
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, coarsely chopped
- 1.5-ounces thinly sliced prosciutto, cut crosswise into strips
- 4 large eggs
- 1/2 9.5-ounce package thin soba noodles
- 1/2 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
- 1/2 cup freshly grated Parmesan cheese plus additional cheese shavings
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Heat 1 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
Heat 1/2 teaspoon oil in nonstick skillet over medium heat. Crack 4 eggs into skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1/2 cup cooking liquid.
Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1 oz. to moisten.
Remove skillet from heat. Add grated Parmesan cheese and remaining 1/2 tablespoon plus 1/2 teaspoon olive oil and toss to coat. Divide among 2 plates. Top each serving with 2 eggs and cheese shavings. Serve immediately.
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