Roasted Asparagus Prosciutto And Egg Recipe

There's something magical about the combination of roasted asparagus, crispy prosciutto, and a perfectly cooked egg. The tender spears, the salty crunch of cured meat, and that golden, runny yolk—it’s a trio that sings on your plate.

I first discovered this flavor-packed combo during a spring brunch with friends. One bite, and I was hooked. Since then, it’s become my go-to for everything from quick lunches to elegant weekend breakfasts. Best of all, it comes together in under 30 minutes and feels effortlessly fancy.

Whether you’re feeding yourself or a table full of guests, this dish delivers elegance with minimal effort. Let’s dive into why you’ll want to bookmark this recipe for good.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall head over heels for this spring-inspired plate. This roasted asparagus prosciutto and egg recipe is more than just beautiful—it's incredibly satisfying.

First and foremost, it’s quick and easy. From fridge to fork in just 25 minutes, this recipe requires minimal prep and cleanup. Perfect for busy mornings, lazy lunches, or late-night cravings.

It’s naturally low-carb and gluten-free, making it a smart choice for anyone watching their intake without sacrificing flavor. The roasted asparagus brings fiber and freshness, while the egg and prosciutto deliver protein and savory depth.

Budget-friendly but elevated, this dish uses just a handful of ingredients. Yet it tastes like something you’d pay $18 for at a trendy brunch café.

And the versatility? Outstanding. Serve it with toast for a heartier meal, on top of a salad for a light dinner, or even as a starter for a multi-course meal. It adapts effortlessly to your needs.

It’s the kind of recipe you’ll find yourself making again and again—elegant enough for guests, easy enough for a Tuesday.

Ingredient Notes

This recipe shines because of its simplicity, so each ingredient plays an essential role in building layers of flavor and texture.

Asparagus is the green star of the show. Go for medium-thick spears if possible—they roast up tender without going limp. Trim the woody ends before roasting to keep things tender and tasty.

Prosciutto adds a salty, savory crunch. When baked, it turns almost chip-like, creating a lovely contrast with the soft egg. If you can, splurge on imported Italian prosciutto for the best flavor—but even supermarket brands work beautifully.

Eggs are the heart of this dish. I love a runny yolk—it becomes a rich, golden sauce that ties everything together. Poached, fried, or even soft-boiled all work here. For an extra-luxe feel, go with pasture-raised eggs with bright orange yolks.

Olive oil, though simple, is key to roasting the asparagus properly and adding subtle flavor. Use a good-quality extra virgin oil to coat the spears lightly.

You won’t need much equipment: just a rimmed baking sheet, a small frying pan (if you’re frying your egg), and parchment paper for easy cleanup.

How To Make This Roasted Asparagus Prosciutto and Egg

Making this dish couldn’t be easier. Follow these steps to brunch perfection.

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and lay out your asparagus in a single layer. Drizzle with olive oil and season with a pinch of salt and pepper.

Nestle your slices of prosciutto alongside the asparagus. You can either lay them flat or twist them into ribbons for a prettier presentation. They’ll roast together, crisping up as the asparagus turns tender.

Pop the tray into the oven and roast for about 12-15 minutes. You’ll know it’s ready when the asparagus is slightly charred at the tips and the prosciutto is crispy. Keep an eye on it near the end—prosciutto can go from perfect to overdone quickly.

While the tray is in the oven, prepare your egg. I like to fry mine sunny-side-up in a nonstick skillet over medium heat. A gentle cook ensures a set white and a luscious, runny yolk. Season lightly with salt and pepper.

Once everything is cooked, plate your asparagus and prosciutto, then gently slide the fried egg on top. Let that golden yolk spill over—pure heaven on a plate.

From start to finish, the whole process takes under 25 minutes. It’s simple, satisfying, and absolutely packed with flavor.

Storage Options

This dish is best enjoyed fresh, but you can still store leftovers with a few tricks.

If you’re planning to save extra roasted asparagus and prosciutto, store them together in an airtight container in the fridge for up to 3 days. The prosciutto may lose some crispness but can be quickly reheated in a skillet or oven.

Eggs, especially fried or poached, don’t store well after cooking. If you must store them, keep them separate and plan to reheat very gently.

To reheat, pop the asparagus and prosciutto into a 350°F oven for 5–7 minutes or give them a quick toss in a skillet. Always cook a fresh egg for serving—it makes all the difference.

Variations and Substitutions

This dish is wonderfully flexible—make it your own with these simple swaps and additions.

Swap in bacon if prosciutto isn’t available. Cook it separately until crisp, then crumble it over the asparagus and egg. It won’t have the same paper-thin elegance, but the flavor is fantastic.

Add parmesan for an umami boost. A sprinkle of finely grated cheese over the egg adds a salty, nutty bite that complements everything else.

Use different veggies depending on the season. Roasted broccolini, green beans, or even zucchini ribbons can sub in for asparagus with equally delicious results.

Try different eggs—a poached egg is classic, but a soft-boiled egg split in half over the plate adds a lovely visual and texture.

Feeling fancy? Drizzle the final dish with truffle oil or a spoonful of hollandaise for a true brunch showstopper.

Don’t be afraid to experiment. This recipe is a perfect canvas for whatever’s in your fridge or pantry.

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