Roasted Asparagus Prosciutto And Egg Recipe

There’s something magical about the way roasted asparagus caramelizes in the oven, especially when it’s paired with salty, crispy prosciutto and topped with a soft-cooked egg. Every bite is a balance of earthy, salty, creamy, and fresh — the kind of dish that looks fancy but is deceptively easy.

I started making this recipe one spring when our garden was bursting with asparagus. Since then, it’s become our go-to for lazy weekend brunches and light weekday dinners. With just a few ingredients and under 30 minutes, this meal hits every note: quick, elegant, low-carb, and seriously satisfying.

Why You'll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall in love with this stunning, no-fuss dish that turns simple ingredients into something truly special. It’s wholesome comfort with a gourmet twist.

First, it’s lightning fast. From start to finish, this recipe takes about 20 minutes, making it ideal for busy mornings or a last-minute dinner when you don’t want to sacrifice flavor for speed.

It’s also delightfully low-carb and gluten-free, so it fits a variety of dietary preferences. Whether you’re eating keto, paleo, or just trying to sneak in more greens, this one’s for you.

And did I mention it looks like it came from a fancy brunch café? Impress guests (or just yourself) with a plate that screams “effort” even though it’s wildly simple to assemble.

Lastly, the versatility can’t be beat. Serve it over toast, nestled into a grain bowl, or simply as-is with some cracked black pepper. It works for breakfast, lunch, or dinner, and that’s a rare kind of magic.

Ingredients Notes

What makes this dish shine is the quality of the ingredients. There’s no hiding behind sauces or heavy seasoning — each item needs to pull its weight and complement the others.

Asparagus is the star, so look for bright green spears that snap easily. Thinner stalks roast faster and get delightfully crisp, but thicker ones work too — just trim the woody ends and add a few extra minutes to the oven time.

Prosciutto adds that irresistible salty crispness. When roasted, it transforms into delicate shards of umami-rich flavor. Go for thinly sliced, high-quality prosciutto — it doesn’t take much to make an impact.

Eggs bring everything together with richness and creaminess. A soft-boiled or poached egg is ideal — that runny yolk acts like a built-in sauce. But if you prefer sunny-side up or even jammy eggs, they all work beautifully.

Olive oil is all you need to roast the asparagus and help everything crisp up just right. Use a good-quality extra virgin olive oil for flavor, since it’s one of the only seasonings in this dish.

You won’t need anything fancy for equipment — just a sheet pan, a small pot for boiling eggs, and maybe a slotted spoon or spatula. If you have parchment paper, it makes cleanup a breeze.

How To Make This Roasted Asparagus Prosciutto and Egg

Making this dish is almost as satisfying as eating it. Each step is simple, but together they create a brunch-worthy masterpiece.

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, then lay out your trimmed asparagus in a single layer. Drizzle with olive oil and toss to coat, seasoning with salt and pepper.

Next, drape the prosciutto slices over and around the asparagus. They’ll crisp up while the asparagus roasts, infusing everything with savory flavor. Roast for 10-12 minutes, or until the asparagus is tender and the prosciutto is lightly browned and crisp.

While that’s in the oven, bring a small pot of water to a gentle boil. Gently lower in your eggs, and cook for 6-7 minutes for soft-boiled perfection. Immediately transfer the eggs to an ice bath to stop the cooking, then carefully peel them once cool.

Once everything’s ready, it’s time to plate. Arrange the roasted asparagus and prosciutto on a serving plate, then gently place the peeled eggs on top. Crack them open right before serving so that golden yolk spills over the asparagus.

This whole process takes about 20 minutes, start to finish. What you’re left with is a dish that tastes indulgent but feels light and nourishing.

Storage Options

While this dish is best served fresh, you can make a few parts ahead of time to save on prep.

Roasted asparagus and prosciutto can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in a hot oven or skillet to crisp back up — avoid the microwave, which can make the prosciutto chewy.

Soft-boiled eggs can also be made in advance. Keep them unpeeled in the fridge for up to 4 days, then peel and warm gently before serving (or just enjoy them cold!).

If you need to reheat the full dish, assemble everything on a tray and warm it in a 350°F oven for 5-7 minutes. Add fresh eggs just before serving for best texture.

Variations and Substitutions

This dish is endlessly adaptable, which is one of the reasons it’s a staple in my kitchen.

If you’re out of prosciutto, try bacon, pancetta, or even smoked salmon. Each brings its own vibe but still plays beautifully with asparagus and eggs.

You can swap asparagus for other quick-roasting veggies like green beans, broccolini, or zucchini. Just keep an eye on cooking times to avoid over-roasting.

Want to make it vegetarian? Skip the prosciutto and roast the asparagus with a sprinkle of Parmesan cheese for a salty, crisp alternative. Add a few toasted nuts or seeds for texture.

Prefer a richer version? Top the final plate with a few curls of shaved Pecorino Romano or a drizzle of truffle oil. Even a spoonful of hollandaise takes it into brunch-showstopper territory.

The joy of this recipe is that you can make it your own. Try different eggs, different veggies, even different plating styles. Once you get the hang of it, the possibilities are endless.

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