Roasted Asparagus Prosciutto and Egg

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.

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Reviews (5)

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8

Baking Nana

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 t..." See moreotal to roast. Thanks for another great recipe, Chef John."

2

melissam0114

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 b..." See moree patient with that part if its your first time cooking your egg in such a way. Watch the video its very helpful."

0

PalmettoGal

May. 7, 2013

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