Roasted Asparagus Prosciutto And Egg Recipe

There’s something magical about the way roasted asparagus turns perfectly tender with crisped edges in the oven. Add to that the salty crunch of prosciutto and a soft, velvety egg yolk cascading over it all—and you’ve got a dish that’s simple, elegant, and downright crave-worthy.

this Recipe

I first made this on a lazy Sunday morning when I wanted something a little fancier than the usual scrambled eggs. One bite and I was hooked. Now it’s in regular rotation at my house, whether as a light dinner, a weekend brunch centerpiece, or even a quick lunch when I’m feeling fancy but short on time.

The best part? This recipe uses just a few ingredients, comes together in under 25 minutes, and feels like a restaurant-quality dish with almost no effort. Let’s take a closer look at why you’re going to fall head-over-heels for it.

Why You’ll Love This Roasted Asparagus, Prosciutto, and Egg

This dish may be simple, but don't let that fool you—every bite is packed with flavor and texture. Whether you're cooking for yourself or impressing guests, here’s why this one’s a keeper.

First off, it’s quick and easy. The oven does most of the work here—just roast the asparagus and prosciutto while you poach or fry a couple of eggs. It’s ready in less than 30 minutes from start to finish.

It’s also nutritious and light, but still incredibly satisfying. Asparagus is full of fiber and vitamins, while eggs bring protein and richness. The prosciutto adds depth and indulgence without making the dish feel heavy.

On top of that, this recipe is perfect for any meal of the day. Brunch? Check. Light lunch? Absolutely. A starter for dinner or even a late-night snack? Yep, it does all that.

Lastly, this dish is beautifully customizable. Want to swap in pancetta? Go for it. Prefer scrambled eggs to poached? No problem. It plays well with plenty of tweaks based on your preferences.

Now let’s break down the ingredients so you can shop and prep with confidence.

Ingredient Notes

What makes this recipe shine is the quality of the ingredients. With so few components, each one plays a starring role, so it’s worth choosing them carefully.

Asparagus is the backbone of this recipe. Look for firm, vibrant green stalks with tightly closed tips. Thinner asparagus will roast faster and get a nice char, but thicker stalks work too—just adjust the cooking time a bit.

Prosciutto adds the salty, crispy element that ties the whole dish together. When roasted, it becomes slightly crisped and concentrated in flavor. Go for a high-quality, thinly sliced prosciutto. You’ll only need a few slices to elevate the dish.

Eggs bring creaminess and protein. A perfectly poached or soft-fried egg with a runny yolk creates a luxurious sauce when it hits the warm asparagus. Fresh eggs work best for poaching since the whites hold together better.

Olive oil is the cooking fat of choice here, lending a light fruity flavor to the asparagus as it roasts. A drizzle before and after roasting gives the dish a nice finish.

While no special equipment is required, having a sheet pan, a small saucepan (for poaching eggs), and a slotted spoon will make things smoother. A nonstick skillet works great if you prefer your eggs fried.

How to Make This Roasted Asparagus, Prosciutto, and Egg

Making this dish is truly as easy as it is impressive. Here’s how it all comes together, step by step.

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Trim the woody ends off the asparagus and arrange them in a single layer on the sheet. Drizzle with olive oil, season with salt and pepper, and give them a little toss.

Next, tear or lay slices of prosciutto across the asparagus. Don’t worry about being too neat—rustic works just fine. The prosciutto will crisp up in the oven, adding amazing texture and flavor.

Pop the tray into the oven and roast for 12 to 15 minutes. You’re looking for slightly crispy asparagus tips and curling edges on the prosciutto. The aroma at this point is mouthwatering—earthy asparagus and savory cured meat mingling together.

While everything’s roasting, get your eggs ready. For poached eggs, bring a small saucepan of water to a gentle simmer. Crack each egg into a small bowl, swirl the water gently with a spoon, and slide the egg in. Cook for 3-4 minutes, until the whites are set but the yolks remain soft. Use a slotted spoon to lift them out and gently blot on a paper towel.

Once the asparagus and prosciutto are done, plate them immediately—this dish is best served warm. Gently place an egg or two on top of each serving, crack some fresh black pepper over the yolks, and finish with a light drizzle of olive oil or even a sprinkle of shaved Parmesan if you’re feeling indulgent.

From start to finish, you’re looking at about 20–25 minutes total. It’s the kind of recipe that feels elegant enough for entertaining but is easy enough for any day of the week.

Storage Options

This dish is best enjoyed fresh, but if you have leftovers, they can be saved with a few caveats.

Store any leftover roasted asparagus and prosciutto in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 5-7 minutes to restore some of that crispness.

Poached or fried eggs don’t store as well, so it's best to make them fresh when you’re ready to eat. If you do have extras, store them separately in a sealed container and reheat very gently—ideally by placing them in warm water for a couple of minutes to avoid overcooking.

If you plan to prep ahead, you can roast the asparagus and prosciutto ahead of time and just cook the eggs fresh when serving.

To reheat: Place asparagus and prosciutto on a baking sheet and warm in the oven. Then top with a freshly poached or fried egg right before serving.

Variations and Substitutions

One of the best parts of this recipe is how easy it is to switch things up. Depending on what you have on hand—or what you’re craving—you can make all sorts of delicious tweaks.

Try swapping the prosciutto for crispy pancetta, bacon, or even smoked salmon for a different kind of richness. If you’re going vegetarian, roasted cherry tomatoes or sautéed mushrooms add great umami in place of the meat.

For the eggs, you can go with soft-boiled, poached, fried, or even a jammy egg sliced in half. Don’t stress perfection here—whatever egg style you love most will work beautifully.

If asparagus isn’t in season, try tender broccolini, green beans, or even zucchini ribbons. You’ll want to adjust cooking time slightly depending on the vegetable, but the method remains the same.

To elevate the dish further, consider topping it with shaved Parmesan, a sprinkle of red pepper flakes, or a spoonful of hollandaise for an extra brunch-worthy feel.

The possibilities are endless, and the recipe is forgiving—so don’t be afraid to make it your own!

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