Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.

    Advertisement
  • 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.

Nutrition Facts

199.1 calories; protein 10.8g 22% DV; carbohydrates 5.1g 2% DV; fat 15.7g 24% DV; cholesterol 175.3mg 58% DV; sodium 446.3mg 18% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2012
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 about 10 total to roast. Thanks for another great recipe Chef John. Read More
(20)
37 Ratings
  • 5 star values: 33
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2012
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 about 10 total to roast. Thanks for another great recipe Chef John. Read More
(20)
Rating: 5 stars
10/06/2013
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 asparagus. As someone else mentioned - great low carb dish and healthy (if you don't use too much bacon;). Next time I might try some grated Parmesan on top. Read More
(18)
Rating: 5 stars
03/24/2013
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! Read More
(13)
Advertisement
Rating: 5 stars
03/20/2014
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. He made it exactly as written and we will eat this often. Chef John rules! Again! Read More
(8)
Rating: 5 stars
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 just be patient with that part if its your first time cooking your egg in such a way. Watch the video its very helpful. Read More
(8)
Rating: 5 stars
03/16/2014
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've had asparagus with proscuitto and asparagus with lemon and asparagus with egg (not poached) but never all together. Very creative and easy recipe that turns my favorite vegetable into a substantial and delicious meal. Thanks again Chef John another great recipe. I'm becoming a huge fan! Read More
(8)
Advertisement
Rating: 5 stars
05/07/2013
This was really very good! Invited my daughter and grandkids over for breakfast everyone loved it. Thanks! Read More
(5)
Rating: 5 stars
03/19/2013
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:) Read More
(4)
Rating: 5 stars
06/07/2013
Amazing combination of flavors. Wonderful for our low carb diet! Read More
(2)