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Chicken

Egg Topped Grilled Asparagus with Cajun Shrimp

I make this dish whenever I feel as if I've been eating too many carbs. I love that it's easy, quick and low in calories. It's a tasty way to get myself back on track and eating healthier. If you don't have Parmesan on hand, any hard cheese will work with this meal.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 12 fresh asparagus spears
  • 1/2 teaspoon olive oil
  • 1 teaspoon cajun seasoning, divided
  • 4 thin slices prosciutto
  • 8 uncooked shrimp (16-20 per pound), peeled and deveined
  • 4 large eggs
  • shaved parmesan cheese
  • lemon wedges, optional

Directions

  1. Toss asparagus with oil and 1/2 teaspoon Cajun seasoning. Wrap 3 asparagus spears with 1 slice of prosciutto. Secure with toothpicks, set aside. Toss shrimp with remaining 1/2 teaspoon Cajun seasoning. Thread shrimp onto 2 metal or soaked wooden skewers. Over medium heat grill shrimp until pink, about 3-4 minutes per side. Grill asparagus bundles until asparagus are tender, about 4-5 minutes per side. Keep warm.
  2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Divide asparagus bundles between 2 plates; discard toothpicks. Top with shrimp, poached eggs and Parmesan. Serve with lemon wedges, if desired.