Roasted Asparagus Prosciutto And Egg Recipe

There's something truly irresistible about the crispy edges of roasted prosciutto, the tender snap of asparagus, and the golden yolk of a perfectly cooked egg. When these three simple ingredients come together, they create a dish that feels indulgent yet effortlessly elegant.

I discovered this combo one spring morning when I had leftover prosciutto from a charcuterie board and a bundle of fresh asparagus begging to be used. Add a farm-fresh egg on top? Pure magic. This dish is fast, full of flavor, and fancy enough for brunch, but simple enough for a solo lunch.

Whether you're cooking for guests or just want to treat yourself, this is the kind of recipe that makes you feel like a gourmet chef without the stress. Let’s get into what makes it shine.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall head over heels for this restaurant-quality dish that you can whip up in under 30 minutes. It’s minimal effort with maximum flavor – exactly how we like it.

First of all, this recipe is quick and easy. With just a sheet pan and a few pantry staples, you can create something truly special. The oven does most of the work while you prep your eggs or sip your coffee.

It’s also incredibly healthy and low-carb. Roasted asparagus brings antioxidants and fiber, while the egg adds protein and richness. Prosciutto gives it a salty punch without going overboard on calories.

You’ll love how versatile this recipe is. Serve it as a brunch main, a side dish for dinner, or even a light supper. Add toast, top it with a drizzle of hollandaise, or throw it over a salad – it adapts to your mood.

And let’s not forget the flavor. The saltiness of the prosciutto crisps up beautifully in the oven, pairing perfectly with the earthiness of asparagus and the richness of a jammy or runny yolk. It’s that contrast of crispy, tender, and creamy that keeps you going back for more.

If you’re already craving it, just wait till you see how simple the ingredient list is.

Ingredients Notes

One of the best parts about this recipe is how it uses just a handful of ingredients – but each one is doing heavy lifting when it comes to flavor and texture.

Asparagus is the star here, so choose fresh, firm stalks with tightly closed tips. Thinner asparagus will cook quickly and give you that perfect tender-crisp bite. If you're working with thicker spears, just trim a little more off the bottoms and increase the roasting time slightly.

Prosciutto brings the savory, salty element that makes this dish sing. Look for thinly sliced prosciutto – the kind you'd find at the deli counter or pre-packaged near the gourmet meats. When roasted, it turns crispy like bacon but with a more refined, melt-in-your-mouth texture.

Eggs are where the magic happens. You can cook them to your preference – sunny-side up, soft-boiled, or even poached. A slightly runny yolk works best here, adding a rich, silky sauce that pulls everything together.

For olive oil, go for a good-quality extra virgin kind. It helps the asparagus roast evenly and adds a little fruitiness to balance the salty meat and creamy egg.

You’ll also need kosher salt, fresh black pepper, and maybe a sprinkle of Parmesan or lemon zest if you're feeling fancy. No special equipment required – just a sheet pan and a stovetop skillet or small pot for your eggs.

How To Make This Roasted Asparagus Prosciutto and Egg

Making this dish is as simple as roast, crisp, and top – no fuss, no complicated steps. Here’s how to pull it all together.

Start by preheating your oven to 400°F. While that warms up, trim the woody ends off your asparagus. Lay the spears on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Toss them gently so they’re evenly coated, then spread them out in a single layer.

Tear the prosciutto into strips and tuck them around and over the asparagus. They’ll crisp up in the oven and lend their salty richness to every bite. Slide the pan into the oven and roast for about 12-15 minutes, or until the asparagus is tender and the prosciutto edges are curling and crisp.

While the asparagus and prosciutto are roasting, cook your eggs. For a runny yolk, you can fry them sunny-side up in a nonstick skillet over medium heat with a bit of oil. Or, if you prefer soft-boiled eggs, gently place them in simmering water for 6-7 minutes, then plunge into cold water before peeling.

Once everything is ready, plate the asparagus and crispy prosciutto, then gently nestle an egg on top. Crack a little black pepper over the yolk and finish with a sprinkle of flaky salt or grated Parmesan if desired.

From start to finish, this dish takes about 20-25 minutes. It’s elegant enough for company but easy enough to make anytime you want something satisfying and special.

Storage Options

This dish is best enjoyed fresh, especially with a runny yolk, but leftovers can be saved for later.

Store leftover asparagus and prosciutto in an airtight container in the refrigerator for up to 2 days. The prosciutto will lose some crispness, but a quick reheat in a toaster oven or skillet will help revive it.

Cooked eggs, especially soft-boiled or fried, don’t store quite as well. If you're planning ahead, store the base (asparagus + prosciutto) separately and make a fresh egg when you're ready to eat.

To reheat, place the asparagus and prosciutto on a baking sheet and warm in a 350°F oven for about 5-7 minutes. Add a freshly cooked egg just before serving for the best texture.

Variations and Substitutions

One of the great things about this recipe is how easily it bends to your tastes and what you have in the fridge.

Swap prosciutto for bacon or pancetta if you want something a little more familiar. Just cook them slightly before roasting so they crisp at the same rate as the asparagus.

Want to go vegetarian? Skip the meat altogether and add a sprinkle of feta or goat cheese at the end. The creamy tang is a great stand-in for prosciutto’s salty bite.

For a richer twist, top your egg with a spoonful of hollandaise sauce or a drizzle of truffle oil. It instantly transforms this into a brunch showstopper.

Not a fan of asparagus? Try this with broccolini, zucchini ribbons, or even green beans. Anything that roasts quickly will work beautifully here.

And if you’re looking for something heartier, serve it over buttered toast, polenta, or quinoa. It’s a flexible dish that plays well with whatever’s in your pantry.

This roasted asparagus prosciutto and egg dish is proof that you don’t need a long ingredient list or a ton of time to make something special. Whether it’s a quiet breakfast for one or a lazy weekend brunch with friends, this simple recipe delivers big flavor every time. Try it once, and you’ll be hooked.

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