Roasted Asparagus Prosciutto And Egg Recipe

There’s something undeniably elegant about the simplicity of roasted asparagus paired with savory prosciutto and a perfectly cooked egg. The asparagus turns tender and crisp around the edges, while the salty prosciutto crisps up beautifully, adding texture and bold flavor.

I discovered this combination during a lazy Sunday brunch when I needed something quick but still worthy of a slow, sit-down meal. Ever since, it’s been my go-to when I want to feel a little fancy without putting in a ton of effort. It’s fast, impressive, and surprisingly filling—perfect for breakfast, lunch, or even a light dinner.

Let’s dive into why this dish deserves a spot in your weekly rotation.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall in love with a dish that looks gourmet but comes together with minimal fuss. This roasted asparagus with prosciutto and egg might just become your favorite way to elevate your meals in under 30 minutes.

First, it’s incredibly quick and easy. From start to finish, you can have this dish on the table in less than half an hour. No complicated prep, no fancy tools—just straightforward steps and fresh ingredients.

It’s also budget-friendly. With just a handful of ingredients—most of which are pantry staples or fridge regulars—you get a dish that feels luxurious without blowing your grocery budget.

What really sets this apart is the balance of textures and flavors. You get the earthy snap of roasted asparagus, the salty crispness of prosciutto, and the rich, creamy yolk of a soft-cooked egg tying it all together. It’s comforting, yet sophisticated.

Plus, this recipe is endlessly versatile. Serve it over toast for brunch, add a sprinkle of Parmesan for a dinner party starter, or pair it with a salad for a satisfying light meal. However you serve it, you’ll keep coming back for more.

Ready to see how it all comes together? Let’s talk ingredients.

Ingredient Notes

What makes this roasted asparagus prosciutto and egg so magical is the way each simple ingredient shines in its own right, coming together to create a harmonious, flavor-packed dish.

Asparagus is the star here. Go for fresh, firm stalks with tightly closed tips. Thicker spears hold up best in the oven and develop that beautiful roasted texture. Trim the woody ends before roasting to keep each bite tender and pleasant.

Prosciutto adds an irresistible salty punch and turns delightfully crisp in the oven. Look for thinly sliced, good-quality prosciutto from the deli section. While pancetta or bacon could work in a pinch, nothing beats the light, savory crunch of prosciutto when paired with asparagus.

Eggs bring a rich, velvety contrast to the crisp textures. A soft-boiled or poached egg is ideal here—cutting into that golden yolk and letting it run over the asparagus is what takes this dish to the next level. If you prefer, a jammy egg works just as beautifully and travels better if you’re meal-prepping.

Olive oil is your roasting companion, adding subtle richness and helping everything crisp up perfectly. Use a good-quality extra virgin olive oil for the best flavor. A light drizzle is all you need to get those caramelized edges on the asparagus and prosciutto.

To finish, a sprinkle of freshly cracked black pepper, a dash of sea salt, and a touch of lemon zest or shaved Parmesan can elevate the flavors even more. No fancy equipment is needed here—just a sheet pan, a saucepan, and a little love.

How To Make This Roasted Asparagus Prosciutto and Egg

Making this dish is easier than you’d think, and the results are nothing short of stunning. Here’s how to bring it to life.

Start by preheating your oven to 425°F (220°C). While it heats up, wash your asparagus and snap off the tough ends. Arrange the spears on a baking sheet lined with parchment paper and drizzle with olive oil, tossing gently to coat.

Next, lay thin strips of prosciutto over the asparagus. You can either wrap a few spears together or scatter the prosciutto loosely across the top for extra crispiness. Pop the tray into the oven and roast for 12–15 minutes, until the asparagus is tender and the prosciutto has begun to crisp.

While everything roasts, bring a pot of water to a boil. Gently lower your eggs in and simmer for 6–7 minutes for soft-boiled eggs with a runny yolk. Transfer them immediately to a bowl of ice water to stop the cooking process. Once cool, peel carefully and set aside.

When the asparagus and prosciutto are ready, remove them from the oven and plate them up. Gently place a soft-boiled egg on top of each serving and crack it open right before eating—let that luscious yolk coat everything beneath.

The entire process takes about 25 minutes from start to finish. Expect a dish that’s warm, rich, and satisfying, with just the right contrast of crisp, salty, and creamy textures.

Storage Options

If you have leftovers, this dish stores surprisingly well. Keep roasted asparagus and prosciutto in an airtight container in the refrigerator for up to 3 days. The prosciutto may lose a bit of its crispness, but it’ll still be flavorful.

Soft-boiled eggs should be stored separately in the fridge, unpeeled, and used within 3 days. To make things easier for meal prep, you can boil a batch ahead of time and peel just before serving.

When reheating, use a toaster oven or conventional oven at 350°F to gently warm the asparagus and prosciutto. Avoid the microwave if possible—it can make the prosciutto rubbery and sap the crispness.

Reheat the eggs by placing them in a bowl of hot water for a few minutes. This gently warms them without overcooking the yolk. Once everything’s heated through, assemble and enjoy like it’s fresh from the oven.

Variations and Substitutions

One of the best parts of this dish is how easily it can adapt to what you have in your fridge or pantry. Let’s explore a few ideas.

Swap prosciutto for turkey bacon, smoked salmon, or even vegan deli slices if you want a different flavor profile or need a vegetarian alternative. Each offers a unique twist on the classic.

Change up the eggs by going for poached, fried, or jammy eggs depending on your mood. Want to make it a brunch bowl? Chop a hard-boiled egg over the top and drizzle with tahini or pesto.

Instead of asparagus, try green beans, broccolini, or zucchini ribbons. These veggies also roast well and pair nicely with eggs and salty toppings.

Add a carb base if you’re looking for something more filling. Toasted sourdough, quinoa, or even a bed of creamy polenta turns this light dish into a full meal.

And don’t be afraid to sprinkle in extras like Parmesan, goat cheese, chili flakes, or truffle oil for a gourmet upgrade. The base recipe is simple enough to take on any flavor direction you like.

No matter how you customize it, this roasted asparagus prosciutto and egg recipe is a fantastic way to bring elegance and comfort together in one easy meal. Have fun with it—and don’t be surprised if it becomes a new favorite in your kitchen.

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