Roast asparagus with prosciutto and poached egg recipe

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  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast asparagus

This simple dish is a lovely way to enjoy asparagus. Crusty toasted bread is a must!

28 people made this

IngredientsServes: 4

  • 1 bunch asparagus, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon olive oil
  • 60g prosciutto, finely chopped
  • black pepper to taste
  • 1 teaspoon vinegar
  • 1 pinch salt
  • 4 eggs
  • 1 lemon, zested and juiced

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 220 C / Gas 7. Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  2. Heat 1 tablespoon olive oil in a frying pan over medium-low heat. Add prosciutto; cook, stirring, until golden, 3 to 4 minutes. Sprinkle prosciutto and oil from pan over asparagus. Season with black pepper and toss to coat.
  3. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  4. Fill a large saucepan with 2 to 3 inches of water and bring to the boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have set but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  5. Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

See it on my blog

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Reviews & ratingsAverage global rating:(36)

Reviews in English (26)

Perfect! Absolutely fabulous.-04 Feb 2015

by Baking Nana

What an excellent breakfast this made! I toasted a slice of baguette in the pan that I cooked the Prosciutto in which was a great addition. My asparagus wasn't very thick so it only took about 10 total to roast. Thanks for another great recipe, Chef John.-18 Jun 2012

by Tootsie

Just finished this dish and loved it. Minor changes - used bacon since that's all I had on hand and didn't use any oil, just a little bacon fat w/the bacon pieces and salt and pepper on the asparagus. As someone else mentioned - great low carb dish and healthy (if you don't use too much bacon. Next time I might try some grated Parmesan on top.-06 Oct 2013

Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs is a light spring meal that you might have never known that you need in your life. It's so easy to prepare with just a few simple ingredients that are just perfect when combined together -- crisp yet tender roasted asparagus, perfectly poached eggs, and fresh dill. I don't know whether to call it breakfast, lunch, or dinner, because it's a meal that you can eat any time of day. Either way, it's one that you that will leave you feeling light, but completely satisfied.

Roasted Asparagus with Poached Egg & Prosciutto

I’ve been leaning more and more towards eggs as a quick meal, especially with the girls laying regularly nowadays. This is one of my simple go-to’s–meaty roasted asparagus spears topped with a luscious poached egg and crispy prosciutto. If you want to go meatless, saute some mushrooms and shallots in lieu of the prosciutto … mmmm.

This simple recipe is just right when you're craving fresh spring flavors. Roasted asparagus has a wonderful, deep flavor that's lovely against the luscious poached egg. To trim the asparagus, just hold a stalk and break it like you would a pencil -- the tough, woody end snaps off naturally.

  1. 1 tablespoon white wine vinegar
  2. Sea salt, to taste
  3. 2 pounds asparagus, trimmed
  4. 1 tablespoon extra-virgin olive oil
  5. Freshly ground black pepper, to taste
  6. 4 thin slices prosciutto
  7. 4 large eggs

Preheat oven to 450 degrees F. Fill a wide pot 3 inches deep with water. Add vinegar and a good pinch of salt, and bring to a boil. Lower heat to maintain a gentle simmer.

Toss asparagus to coat with olive oil and again with a pinch of salt and a grind of pepper. Spread out into a single layer on a baking sheet and roast for 5-8 minutes, until just tender to the bite. Divide asparagus among 4 plates.

While asparagus is roasting, crisp prosciutto for 3-4 minutes per side in a nonstick pan over medium heat. Transfer to a cutting board and coarsely chop. While prosciutto is crisping, give the water a good stir to create a gentle swirl. Working quickly, break one egg into a ramekin, gently tip it over the sink to let any super-thin liquid drain off, then dip the edge of the ramekin into the water near the center of the pan and slide the egg out. Wait a beat while the egg slips to the edge, then add the next egg. Repeat with remaining 2 eggs (give the water another gentle swirl if need be in between eggs, once the white has set). Poach eggs for 3-5 minutes, depending on how firm you want your yolk, and then remove each with a slotted spoon and place on top of a mound of asparagus.

Top egg and asparagus with a generous grind of black pepper and crumbled prosciutto.

Food comas

Here is a very classic savory salad with sweet and tender asparagus, poached eggs, and prosciutto from my Ad Hoc at Home cookbook. The aged balsamic vinegar balances out the richness of the egg and salty ham, and the fried croutons add a nice crunchy texture. Poached eggs are my favorite kind of eggs (obsessed with Eggs Benedict!), although still working on my poaching skills… err actually only Natalya knows how to do it really… I have yet to try hah. Natalya likes making Poached Eggs with Smoked Salmon and Tomato but for Sunday Brunch recently, we decided to switch it up with prosciutto and asparagus. The recipe calls for grilled asparagus but as I don’t have a grill, I ended up roasting it instead.

Along the same lines, another savory salad with poached egg recipe I want to try is Roasted Artichoke Parmesan with poached egg, pancetta, hollandaise which I had tried at Extra Virgin. Shall attempt that soon!

Roasted Asparagus with Poached Egg and Prosciutto (adapted from Ad Hoc at Home)


  • 2 T white wine vinegar
  • 6 large eggs
  • 2 bunches pencil-thin Roasted Asparagus
  • Kosher salt and freshly ground black pepper
  • 3 oz thinly sliced prosciutto
  • 2 C Torn Croutons
  • Extra virgin olive oil
  • Fleur de sel

To poach the eggs, bring 2 to 4 inches of water to a boil in a large deep saucepan. Prepare an ice bath.

Add the vinegar to the boiling water and reduce the heat to a summer. Crack 1 egg into a small cup. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Poach the egg until the whites are set but the yolks are still runny, 2 1/2 to 3 minutes.

With a slotted spoon, carefully transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time. (The eggs can be poached several hours ahead and stored in ice water in the refrigerator.)

Prepare the asparagus with to be grilled or roasted. Hold an asparagus spear and bend it to break off the less tender bottom end. Trim all of the asparagus to the same length. If using medium or large asparagus, peel the stalks with a vegetable peeler. Spread the asparagus out on a parchment-lined pan, generously coat with canola oil, and and season with salt and pepper. Roast in the oven at 425°F for 10-15 minutes, or cook on a grill for 1 1/2 to 2 minutes per side over medium heat.

Meanwhile, bring a large pot of water to a simmer. With a pair of scissors, trim any uneven edges from the poached eggs. Lower the eggs into the simmering water for about 30 seconds, just to reheat. Remove the eggs with a slotted spoon and blot the bottoms with paper towels. Season with salt and pepper and arrange on a platter.

Arrange the prosciutto and croutons on the platter. Drizzle the salad with olive oil and balsamic, and sprinkle with fleur de sel and pepper.

    1. Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
    2. Fill 2 large bowls with ice water and ice set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
    3. Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
    4. Pour enough water into each of 2 large skillets to reach depth of 1 inch bring to simmer. Using slotted spoon, transfer eggs to skillets cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

    I haven't tried the recipe yet, but I noted that several reviewers said they fried the eggs because it's quicker/easier. One of the best things I've ever bought is a set of silicone poached egg cookers -- they're just little cups that float around in the boiling water and create perfect eggs with no work at all. My kids use them all the time and were serving beautiful eggs by the time they were 7 or 8. They're at a lot of kitchen specialty stores for 2-3 dollars per cup.

    I made this last night for my husband and a guest. They said they liked it, I was a bit disappointed. I didn't do the chive oil maybe that was what was missing, I just drizzled extra virgin olive oil over it. I will make again. And do it to the recipe although I like the sound of the muffin for a weekday meal.

    Had this for dinner. Served it with some nice crusty bread and red wine and it was awesome! You can also grill the asparagus on the bbq. Instead of salt used "Cajun" seasoning - you can get it any any grocery store - delicious on the asparagus and in the oil. Great meal!

    I found this recipe to be good but not special. A few other notes. The roasting time for the asparagus is much too long. Also, I am surprised the recipe does not suggest draining the eggs on paper towels. Even with using a slotted spoon, there is excess water.

    Served on top of a split English muffin, this is a lovely variation on Eggs Benedict - without the worry of making the Hollandaise. I poached the eggs in an egg poacher for 3 minutes.

    One of the best way to serve asparagus! I didn't have time to make poached eggs so i just fried them but didn't turn them over.All flavors blended real well and my hubby just loved it! Light yet filling! :)

    I made this dish for my wife and a couple of friends and was amazed at the simplicity of this menu. The wonderful array of tastesk, from the salt of the prosciutto to the mellowness of the chive oil, were amazing. This was a breeze to make and really impressed our friends.

    Served this atop a piece of toasted herb focacia bread as a weeknight supper, and it was tasty. The asparagus was done is about 7 minutes total cooking time--12 would have been way too long.

    This recipe seems quite plain but it really tastes magnificent. I've found you don't have to go to all the trouble of poaching the eggs. Simply a quick and careful frying which keeps the yolk liquid serves the same outcome and takes a fraction of the time. I've made this with and without the chive sauce and while it was great both times, the chive sauce really added a lot to it. It contrasts wonderfully with the salt of the prosciutto

    3 1/2 stars, actually. Tried this with some lovely spring asparagus for Easter. On its own, I thought the chive oil wasn't very good, but atop the salad the flavors really sang. The salty prosciutto and the earthy asparagus really harmonized here. And what a lovely presentation. I'll be serving this to guests all Spring.

    Made this for Easter brunch so quick & easy, and delicious. Didn't do anything ahead of time. Will definitely make this in the future because it's so easy and yet impressive. (Cooked the eggs probably twice as long because I don't like runny yolks.)

    I was intimidated by this recipe because Iɽ tried poaching eggs years ago and it was a complete flop. I tried this for easter and it went great! Put the asparagus in first and let it stay in a warm oven if it finishes before you're done with the eggs. the chive oil was also delicious - I added a little basil and it was great. YUMMMMMM!

    I actually served this for supper with the Cornbread Muffins. Very tasty.

    Roasted Asparagus, Prosciutto & Egg Toast

    PREHEAT oven to 450°F. PLACE asparagus on baking sheet. DRIZZLE with oil, turning spears to coat evenly. BAKE 7 to 10 minutes or until tender when pierced with a fork.

    Meanwhile, SPRAY a small skillet with cooking spray. SCRAMBLE egg according to personal preference for doneness.

    TOAST bread and WARM prosciutto in microwave oven or skillet.

    LAYER toast with asparagus and prosciutto. PLACE egg on top. SPRINKLE with cheese.

    Substitute Swiss or cheddar cheese for the Parmesan.

    A poached egg may be prepared instead of a scrambled egg to top the toast.

    This recipe is an excellent source of choline and protein, and a good source of vitamin A.

    How to poach an egg

    Terrified of egg poaching? Not sure how long to poach an egg for? We show you how to poach an egg perfectly every time.

    Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape). You can skip this step if you are cooking multiple eggs (see tea strainer method below).

    Crack the eggs, one or two at a time, directly into the centre of the whirlpool. Keep the water simmering so that the egg won't stick to the bottom of the pan.

    After 3 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper.

    If your eggs aren't really fresh or if you are cooking multiple eggs simultaneously in the same pan, you can remove the egg white that will cause straggly bits. Crack each egg into a fine tea strainer or seive. Allow the runny egg white to drip through then carefully tip the egg from the seive into the simmering water.

    Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

    This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

    Notes For grilling the bread, I prefer to use a home-style panini machine, a two-sided grill that resembles a waffle iron. The heavy metal grills apply pressure and heat to both sides of the bread or sandwich at once. There's no flipping necessary, and you don't need to exert any extra pressure on the sandwiches as they grill. Turn the panini machine to high and allow it to heat up for 5-10 minutes. For open-face sandwiches, spread a thin layer of softened butter on both sides of the bread. Close the top grill and cook them for a few minutes, until the bread is lightly browned. This practical and easy-to-use machine is the fastest, most efficient method for making grilled sandwiches.

    If you don't own a panini grill, other techniques work fine. You can achieve the same effect with the coffee-shop method, using a heavy-bottomed pan, or better yet, a well-seasoned cast iron skillet with some clarified butter. For cooking the bread for the open-faced sandwiches, simply brush a little of the clarified butter over both sides of each slice, and lightly brown each side in the pan.

    For grilling an open-face sandwich on a charcoal or gas grill, brush the bread with olive oil and grill it for a few minutes on each side.

    How to Serve Asparagus with Poached Eggs & Prosciutto

    I often eat this dish as quite a light dinner but when I need something a little more substantial, I add a little bread like my Chilli & Oregano Soda Bread or Breakfast Biscuits. I have also halved the portions, added some shavings of Parmesan and a little drizzle of olive oil to turn it into a fab and quick starter.

    Since I created my Creamed Oregano with Mushrooms recipe, I&rsquove been thinking how awesome that would be poured over the asparagus. I&rsquom going to try it just as soon as I can get my hands on some English asparagus!

    Three French Ways with Asparagus

    Fresh, local asparagus is finally making its way the markets in abundance. Take advantage, with these French ways to enjoy the spring-green veggie.

    1. Asperges Vinaigrette // Asparagus Vinaigrette

    In this oldie but goodie, asparagus is simply steamed, tossed with vinaigrette, and served “tiède”—at room temperature.

    In recent years, however, roasting has replaced steaming as a favorite to serve the vegetable. In fact, if you plan on serving wine, you may want to choose this method. Asparagus has a strongly vegetal flavor that clashes with most wines, but the more you bring other flavors to asparagus (such as the sweet, toasty flavors wrought by roasting), the better it will go with your wine.

    To roast asparagus: Place 1 pound trimmed asparagus in a large shallow roasting pan. Drizzle with 2 tablespoons extra-virgin olive oil and season with salt and pepper to taste. Roll the asparagus around to coat each spear in oil, then spread the asparagus in a single layer. Roast in a 450°F oven until tender and lightly browned, 8 to 10 minutes (10 to 12 minute if your asparagus is thick).

    2. Asperges et Oeuf Poché // Asparagus with Poached Egg

    In recent years, asparagus served with a poached egg and maybe a touch or two has become the darling of bistros on both sides of the Atlantic. It’s best served as a first course.

    You hardly need a recipe for this. Simply steam or roast the asparagus (I prefer the roasted method, above) dress lightly with a vinaigrette and top it with a poached egg and a few shavings of cheese, such as Comté or Parmigiano-Reggiano. If you’re feeling splashy, add a little prosciutto or diced ham.

    If you find poaching eggs somewhat tricky, follow the lead of this photo and simply soft-boil them (whites should be set egg yolks thickened but not hard). This takes about 4 minutes for a large-size egg 3 minutes for a medium-size egg. Run the eggs under cool water to stop them from overcooking then, peel them and slice horizontally. Serve with the asparagus.

    Soft-boiled eggs will bring you that wonderfully rich, slightly oozy flavor of the yolk and the texture of the whites, without the bother of poaching.

    3. Papardelle aux Asperges // Papardelle with Asparagus

    French cooks often toss asparagus in pasta dishes, as in the photo seen here.

    In my version of the recipe, below, a few green onions and some lightly browned garlic and scallions get in on the act. Be sure to use a papardelle that is enriched with egg—it will bring so much flavor and richness to the dish.

    8 ounces dried papardelle
    2 tablespoons extra-virgin olive oil
    1 pound fresh asparagus, trimmed
    4 garlic cloves, roughly chopped
    4 scallions (white portion and some tender green tops), sliced (about 1/4 cup)
    1/2 teaspoon chicken base* or 1/2 teaspoon of a crumbled high-quality chicken bouillon cube
    2 tablespoons snipped fresh parsley or chives, or a combination
    Salt and freshly ground black pepper to taste
    1 to 2 tablespoons heavy cream (optional)
    4 ounces freshly grated Comté or Parmigiano-Reggiano cheese

    1. Bring a large pot of salted water to a boil and cook the pappardelle according to package directions drain, reserving 1/2 cup of the cooking water. Keep the pasta warm.

    2. Heat the olive oil in the pot used to cook the pasta over medium heat. Add the asparagus, garlic, and scallions and cook until the asparagus is tender-crisp and the garlic and scallions are lightly browned.

    3. Stir the chicken base into the reserved pasta water. Add the pasta water to the vegetables (stand back, it will spatter). Boil until slightly reduced, about 1 minute.

    4. Return the cooked, drained pasta to the pot. Add the fresh herbs and salt and pepper toss well to combine. Let stand about 3 minutes (the pasta will absorb some of the liquid). If the pasta seems dry add a tablespoon or two of heavy cream and toss again, gently reheating the pasta if necessary.

    5. Divide into shallow bowls. Scatter the Comté or Parmigiano-Reggiano evenly over the plates. Serve.

    * Chicken base, such as Better Than Bouillon, is a concentrated chicken paste available in jars in the supermarket, next to the dried bouillon cubes and granules. I find it a better option than dried bouillon.

    Wini Moranville is the author of The Bonne Femme Cookbook and the Braiser Cookbook. Follow her on her blog, Chez Bonne Femme or on Facebook at Chez Bonne Femme.

    Photo Credits:
    Asparagus Bunches: Livin’ Spoonful via Flickr.
    Asparagus with Soft-Boiled Eggs: L. Richarz via Flickr
    Papardelle with Asparagus: Megan Hemphill (Prairie & Co.) via Flickr.

    Watch the video: Asparagus with Prosciutto and Egg - Roasted Asparagus with Prosciutto Bits and Poached Egg (December 2021).