Roasted Asparagus Prosciutto and Egg Recipe - Allrecipes.com
Roasted Asparagus Prosciutto and Egg Recipe
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Roasted Asparagus with Prosciutto & Poached Egg
See how to make a classic spring asparagus dish. See more
  • READY IN 40 mins

Roasted Asparagus Prosciutto and Egg

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  2. 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.
  3. 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.
  4. Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Jun 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.

 
Oct 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.

 
Nov 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.

 
Mar 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!

 
May 07, 2013

This was really very good! Invited my daughter and grandkids over for breakfast, everyone loved it. Thanks!

 
Mar 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!

 
Mar 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!

 
Jun 07, 2013

Amazing combination of flavors. Wonderful for our low carb diet!

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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