Roasted Asparagus Prosciutto And Egg Recipe

There's something so elegant yet effortlessly simple about Roasted Asparagus with Prosciutto and Egg. Imagine tender asparagus spears, delicately crisped at the edges, wrapped in savory prosciutto and topped with a golden-yolked egg — a combination that looks like it came from a bistro, but takes just minutes to make at home.

this Recipe

I first made this dish on a lazy Sunday morning when I was craving something beyond toast and scrambled eggs. What started as a fridge-foraging experiment turned into a go-to recipe that's perfect for brunch, a light lunch, or even an easy weeknight dinner. It’s fast, flavorful, and always leaves an impression.

Let’s dive into why you’ll fall in love with this dish.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

This dish checks all the right boxes: simple to make, absolutely stunning on the plate, and packed with protein and nutrients.

First of all, it's quick and easy. You can have this on the table in under 25 minutes, making it a lifesaver on busy days when you want something satisfying without spending an hour in the kitchen.

It's also incredibly elegant. This recipe looks like it belongs on a fancy brunch menu, yet it requires only a handful of ingredients. It’s great for entertaining or treating yourself to something special on an average weekday.

Healthy and wholesome? Absolutely. You’re getting fiber from the asparagus, lean protein from the prosciutto, and a perfectly cooked egg that brings it all together with rich, velvety texture. It’s gluten-free, low-carb, and naturally keto-friendly.

And lastly, it’s versatile. Serve it as an appetizer, side dish, or main. You can swap ingredients to match your mood or pantry stock — this dish welcomes creativity.

Let’s break down the ingredients you’ll need.

Ingredients Notes

This dish comes together with just a few ingredients, but each one plays a key role in flavor and texture. Choosing high-quality versions of these simple elements makes all the difference.

Asparagus is the star here. Look for medium to thick spears that are firm and bright green. Thicker asparagus holds up better during roasting and gives a satisfying bite. Snap off the woody ends before cooking — they naturally break where the tender part begins.

Prosciutto adds savory, salty depth. Its thin slices wrap around the asparagus like a delicate ribbon, crisping up in the oven for a texture contrast that’s irresistible. You can substitute with serrano ham or pancetta if needed, but prosciutto keeps things authentically Italian.

Eggs crown the dish with richness. Whether poached, soft-boiled, or fried, the key is to keep the yolk runny. That golden center acts like a sauce, coating the asparagus and prosciutto in delicious creaminess. Farm-fresh eggs really shine here if you can get them.

Olive oil helps everything roast to golden perfection. Use extra virgin for its robust flavor, and don’t be shy with it — a generous drizzle helps the asparagus caramelize and keeps the prosciutto from drying out too much.

Parmesan cheese (optional but recommended) brings umami to the party. A fine grating over the top right before serving adds salty nuttiness and a gourmet touch.

You won’t need much special equipment here — just a sheet pan, parchment paper, and a skillet or small saucepan for the eggs depending on how you prefer to cook them.

How To Make This Roasted Asparagus Prosciutto and Egg

Making this elegant dish is surprisingly easy. Let me walk you through it step-by-step.

Start by preheating your oven to 425°F (220°C). While it heats, prepare your asparagus by snapping off the tough ends and giving the spears a good rinse and dry. Lay them out on a parchment-lined baking sheet in a single layer.

Next, wrap each asparagus spear with a slice (or half slice) of prosciutto. It doesn’t need to be perfect — just spiral it up so that most of the stalk is covered. Drizzle olive oil over everything and give it a gentle toss or brush to coat evenly.

Roast the wrapped asparagus in the hot oven for 12–15 minutes, depending on the thickness of your spears. You’re looking for lightly crisped prosciutto and tender asparagus that still has a little bite. The tips should be just starting to brown.

While the asparagus roasts, it’s time to cook your eggs. For a soft-boiled egg, bring a small pot of water to a boil, lower in your eggs, and simmer for 6 to 6½ minutes, then transfer immediately to an ice bath before peeling. For fried eggs, crack them into a hot nonstick skillet and cook just until the whites set and the yolks are still jiggly.

Once the asparagus is out of the oven, arrange on plates or a serving platter, nestle the egg on top, and finish with a sprinkle of parmesan, a pinch of black pepper, and a dash of sea salt if desired.

From start to finish, this recipe takes about 20–25 minutes, and the results are nothing short of restaurant-worthy.

Storage Options

If you happen to have leftovers (rare, but it happens), you can store them in an airtight container in the fridge for up to 2 days. Note that the asparagus may soften slightly and the prosciutto will lose its crispness, but the flavors remain delicious.

For the best texture, store the eggs and asparagus separately. This makes reheating easier and avoids overcooking the yolk.

When reheating, use a 350°F oven for about 8–10 minutes, or pop the asparagus in a hot skillet with a splash of olive oil. Reheat the egg gently in warm water or simply serve it cold — it’s still tasty.

Freezing is not recommended for this dish due to the delicate textures of both the asparagus and the egg.

Variations and Substitutions

This recipe is delightfully flexible. Don’t hesitate to make it your own based on what you have or your dietary needs.

Try swapping prosciutto for bacon if you prefer a heartier, smokier flavor. Just pre-cook the bacon a bit before wrapping so it crisps up in the oven at the same rate as the asparagus roasts.

Use poached eggs if you want a cleaner, leaner presentation. A runny yolk still brings that rich touch without any added oil or butter.

Want to go vegetarian? Skip the prosciutto and wrap the asparagus in a thin strip of roasted red pepper or zucchini for a beautiful, plant-based twist.

Add a hollandaise sauce or lemon aioli drizzle for a brunch-worthy upgrade. The creamy, tangy sauce pairs wonderfully with the saltiness of the prosciutto and richness of the egg.

Or serve over a bed of arugula or baby greens, transforming it into a warm salad that works beautifully for a light lunch.

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