Roasted Asparagus Prosciutto And Egg Recipe

There’s something undeniably elegant about the combination of crisp roasted asparagus, salty prosciutto, and a perfectly cooked egg. The flavors meld into a savory, slightly smoky bite with a luscious yolk that coats each tender spear of asparagus like a warm, golden sauce.

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I first discovered this combo during a late spring brunch when I needed something fast but impressive. The result was so simple and delicious, it’s now a staple whenever I want a quick breakfast-for-dinner or a fancy plate without the fuss. Whether you're feeding guests or just treating yourself, this dish always feels a little luxurious.

Let’s dive into what makes this roasted asparagus prosciutto and egg so special.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall in love with a dish that’s light, flavorful, and surprisingly easy to make. This roasted asparagus prosciutto and egg recipe delivers restaurant-quality taste with just a handful of ingredients and minimal prep.

First off, it’s the definition of quick and easy. You only need about 20 minutes from start to finish, including prep and roasting time. Perfect for busy mornings or weeknight dinners when you want something nourishing without the effort.

It’s also low-carb and naturally gluten-free, making it a great option for those with dietary needs. Even better, it’s packed with protein, fiber, and healthy fats, so it keeps you full and energized without weighing you down.

This recipe also wins big on visual appeal. The deep green of the roasted asparagus, the pink folds of prosciutto, and the sunny yellow yolk create a plate that looks as good as it tastes—ideal for brunch gatherings or a solo meal with style.

And finally, it’s incredibly versatile. Add a sprinkle of parmesan, swap in different meats, or top with a drizzle of balsamic glaze—the foundation is simple, which makes it easy to customize.

Ready to see what you’ll need to make it happen?

Ingredients Notes

The beauty of this recipe lies in its simplicity—every ingredient plays a role in creating a dish that’s greater than the sum of its parts. Using fresh, quality components is key to getting the best flavor.

Asparagus is the star here, and fresh, in-season stalks make all the difference. Look for firm spears with tightly closed tips. Thinner stalks roast up more tender and crisp, but thicker ones will work too—just give them a few extra minutes in the oven.

Prosciutto adds a savory, salty bite that contrasts beautifully with the freshness of the asparagus. It gets delightfully crisp in the oven, almost like bacon but thinner and more delicate. Go for high-quality prosciutto if you can—it really elevates the dish.

Eggs are the creamy, rich centerpiece. A soft-set yolk adds luxurious texture and flavor. I recommend baking or frying them just until the whites are set and the yolks are still slightly runny. You can also poach them if you prefer that style.

A touch of olive oil, salt, and pepper is all you need for seasoning. The olive oil helps the asparagus roast to tender perfection, while salt and pepper enhance the natural flavors. You don’t need much, especially with salty prosciutto in the mix.

No fancy equipment needed—just a baking sheet and a skillet (if you’re frying the eggs). A good pair of tongs and some parchment paper can also come in handy for easy cleanup.

How To Make This Roasted Asparagus Prosciutto and Egg

This dish comes together in a few straightforward steps, and the oven does most of the work for you. Let’s walk through the process so you get the best results every time.

Start by preheating your oven to 425°F. While it heats, trim the woody ends off your asparagus and lay the spears out on a parchment-lined baking sheet. Drizzle them with olive oil, season with salt and pepper, and toss gently to coat.

Next, tear or wrap your prosciutto around a few of the asparagus spears. You can wrap one spear per slice or group two or three thinner stalks together. Either way, place them back on the tray, spaced out so everything roasts evenly.

Slide the tray into the oven and roast for 10–12 minutes. The asparagus should be tender and slightly crisp at the tips, while the prosciutto should be sizzling and just starting to crisp around the edges. Keep an eye on them—prosciutto can burn quickly if overcooked.

While the asparagus is roasting, cook your eggs. For a classic sunny-side-up, heat a little olive oil or butter in a nonstick skillet over medium heat. Crack in the eggs and cook for about 3 minutes, until the whites are just set and the yolks are still runny. Covering the pan briefly can help set the tops without flipping.

Once everything is ready, plate the roasted asparagus and prosciutto first, then gently slide an egg on top. The warmth from the roasted veggies will slightly melt into the egg, creating an irresistible mix of textures and flavors.

In total, this recipe takes about 20 minutes, start to finish. It’s quick, elegant, and satisfying—all in one dish.

Storage Options

If you have leftovers (though that’s rare in my house!), they store surprisingly well with a few adjustments.

Let the cooked asparagus and prosciutto cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat in a hot skillet or in the oven to re-crisp the prosciutto a bit.

Cooked eggs don’t store quite as well—especially with soft yolks—so I recommend making those fresh when possible. If you must store them, keep them separate from the asparagus and reheat gently in a covered pan or the microwave at 50% power to avoid rubbery whites.

You can also meal prep the asparagus and prosciutto ahead of time and add freshly cooked eggs just before serving. This is a great strategy for quick weekday breakfasts.

Avoid freezing this dish, as the texture of both asparagus and eggs changes significantly after thawing.

Variations and Substitutions

This recipe is a perfect base for mixing things up based on what you have on hand or your flavor preferences.

Swap the prosciutto with crispy pancetta, bacon, or even smoked salmon for a different protein twist. Each one offers a unique taste and texture that pairs beautifully with asparagus and eggs.

Want more greens? Add baby spinach or arugula underneath everything for a pop of color and freshness. A quick sauté or just a raw handful makes a great bed for the main ingredients.

If you’re dairy-loving, top everything with freshly grated parmesan, pecorino, or even crumbled goat cheese. The creaminess adds another layer of richness that balances the salty meat and earthy asparagus.

Try changing the egg style—poached, soft-boiled, or even scrambled all work depending on your mood or skill level. Just make sure the yolk stays a little runny to keep that luxurious sauce effect.

And finally, experiment with finishing touches like a drizzle of balsamic reduction, a sprinkle of red pepper flakes, or a squirt of lemon juice to brighten it all up. A touch of chopped herbs like chives, parsley, or tarragon takes it over the top.

Whether you’re keeping it classic or riffing with your own flair, this roasted asparagus prosciutto and egg recipe is a canvas for creativity—and always delicious.

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