Our friends, Pam and Kenn from Washington State, were back in Wisconsin and came for dinner, and brought a gift from their son’s garden in Kewaunee, WI – some late season, slightly ferny asparagus. I wanted to do something that included a well seasoned meat with the asparagus but not stick to a too traditional European combination. This is what we ended up with (pardon the dangling participle – I’ve just finished reading Kitty Burns Florey’s, Sister Bernadette’s Barking Dog, The Quirky History and Lost Art of Diagramming Sentences) – a N.E Wisconsin, cum Italian, spin on Bibimbap (I know this post is called Kewaunee Bulgogi, not Kewaunee Bibimbap. But Kewaunee Bulgogi sounded better – better rhythm, a bit alliterative – and both the bulgogi and bibimbap recipes are in the same post).
1-1/2 c. thin asparagus
2 oz. prosciutto, single thick slice, julienned
4 cloves garlic, coarsely chopped
Salt and pepper, to taste
Pinch of crushed red pepper
about 1/4 c. Extra Virgin Olive Oil
1 large egg per serving.
Parmesan cheese, shredded
Saute the asparagus in 2 T. until tender but still a little crisp. Remove with a slotted spoon, reserve the remaining oil.
Gently saute the garlic and prosciutto in the remaining oil until fragrant. Add black pepper and crushed red pepper and turn off heat.
In a separate frying pan, cook eggs in Olive oil, sunny-side up until the whites are set but the yolks are still runny.
Cook pasta according to package directions. Drain and plate in individual plates. Top with prosciutto and asparagus mix. Place fried egg on top of each serving and top with shredded parmesan cheese.