At Casa Argento, we love to cook and entertain. Our asparagus recipe is the perfect as an appetizer, a side dish to a juicy grilled steak (Asado) or a great light lunch option. As prosciutto is optional, this is great for any vegetarian guests. Served with Argento Pinot Grigio, this is the perfect food match to enjoy outdoors on a summers day with friends and family. Salud!

Serves 4 people

20 asparagus spears
1 tbsp olive oil
2 tbsp breadcrumbs
1 tbsp salt
1 tsp white vinegar
4 eggs
12 ounce piece Parmesan cheese, shaved
Optional: 4 strips thinly sliced prosciutto

Preheat oven to 400°F. Toss asparagus with oil in small roasting dish then nestle together in dish. Season with salt and pepper. Roast until tender, about 10-12 minutes. Sprinkle bread crumbs over; roast until another 5 minutes. Divide among 4 plates. Cover to keep warm.

Meanwhile, bring 2 quarts of water to a boil with vinegar and salt. Lower the flame until to a gentle simmer. With a spoon, stir water in a circular motion to form a whirlpool in the center. Crack an egg into a cup. Lift the cup with one hand while you are stirring with your other hand, and as you stop stirring, ease the egg into the very center of the whirlpool. Repeat for the second egg.

Cook 3 ½ to 4 minutes then remove with a slotted spoon and gently transfer 1 egg to atop asparagus on each plate.

Arrange several shavings of parmesan and optional strips of prosciutto over each serving, season with salt and pepper, and serve.