-
-
My review
Roasted Asparagus Prosciutto and Egg
60k
Chef John
"Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 199Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 25Most helpful
Most positive
Least positive
Newest
6/18/2012
What an excellent breakfast this made! I toasted a slice of baguette in the pan that I cooked the Prosciutto in which was a great addition. My asparagus wasn't very thick so it only took abou...
10/6/2013
Just finished this dish and loved it. Minor changes - used bacon since that's all I had on hand and didn't use any oil, just a little bacon fat w/the bacon pieces and salt and pepper on the asp...
3/24/2013
I had this for dinner tonight with a baguette. It's great for one person but also easy enough to make for a group. Don't skip the lemon zest at the end!
3/20/2014
This was incredible! Hubs made it as one of the 2 meals he cooks every week. I was amazed at how filling a few shoots of asparagus and an egg was. And the lemon zest pushed it right over the top...
3/16/2014
I could eat this any time of day, breakfast, lunch or dinner. Made it twice in the past week; so good, especially with all the fresh spring asparagus around. It's just so simple and elegant. I...
11/11/2012
What an underrated recipe! This was the best asparagus recipe I have ever had the pleasure of making and eating. The egg part was a bit tricky to make but on the second try it came out perfect, ...
5/7/2013
This was really very good! Invited my daughter and grandkids over for breakfast, everyone loved it. Thanks!
3/19/2013
I used just normal supermarket ham and it was still great!..Thanks for a great recipe. Since I made it for lunch, I ate it with Sirloin steak :)