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Commings' Corner: Seasonal Recipes from LUREC's Executive Chef

Loyola Neighborhood News: Retreat and Ecology Campus - V3, I3

Spring is a perfect time for asparagus. In this recipe I use the technique of roasting the asparagus which aids in bringing out the sweetness of the natural sugars in the vegetable. I hope you enjoy!

-Scott Commings
Executive Chef, LUREC

Roasted Asparagus with Ham and Eggs
Serves 3

Ingredients:
9 Large Asparagus Spears
Olive Oil
3 Rounds Ham 1/4 inch thick
3 Farm Fresh Eggs
1 Tbsp Vinegar

Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast at 400 degrees for 10 minutes or until al dente.

In a medium sauce pan bring 6 cups of water to a boil. Add a pinch of salt and the vinegar. To poach your eggs, turn your water down to a bare simmer. Using a slotted spoon swirl the water gently. Carefully drop your eggs in the water, separating first into a bowl if necessary.

In a sauté pan, sear the ham on medium high until it has good color and is hot through. 

To assemble, arrange the asparagus on your serving plate. Top with the ham and then with a perfectly poached egg.

This makes a wonderful early summer breakfast.

Loyola

Community Relations
6330 N. Sheridan Road · Castle House - 3rd Floor
Lake Shore Campus · Chicago, IL 60660 · Phone: (773) 508-7450

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