Roasted Asparagus Prosciutto and Egg
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Roasted Asparagus Prosciutto and Egg

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Chef John 23804

"Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate."
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40 m servings 199 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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...

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...

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!

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...

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, ...

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...

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

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 :)

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

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