Roast asparagus with prosciutto and poached egg

    Roast asparagus with prosciutto and poached egg

    (25)
    18saves
    35min


    20 people made this

    About this recipe: This simple dish is a lovely way to enjoy asparagus. Serve for brunch, as a starter or a light supper. Crusty toasted bread is a must!

    Ingredients
    Serves: 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

    Method
    Prep: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.

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (25)

    BakingNana
    0

    Perfect! Absolutely fabulous.  -  04 Feb 2015

    by
    16

    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  (Review from Allrecipes US | Canada)

    by
    14

    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  (Review from Allrecipes US | Canada)

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