Roasted Asparagus Prosciutto And Egg Recipe

There's something undeniably elegant about the combination of roasted asparagus, crispy prosciutto, and a perfectly cooked egg. Whether it’s the savory aroma wafting from the oven or the way the runny yolk mingles with salty ham and tender veggies, this dish is pure comfort on a plate.

I first discovered this recipe when trying to upgrade my weekend brunch routine. Tired of the usual scrambled eggs, I wanted something easy yet restaurant-worthy—and this was it. Now, it’s my go-to whenever I need a quick but sophisticated breakfast, lunch, or light dinner.

Let me show you exactly why this simple combo deserves a permanent spot in your weekly rotation.

Why You'll Love This Roasted Asparagus Prosciutto And Egg Recipe

Get ready to fall in love with a dish that’s as classy as it is effortless. This roasted asparagus prosciutto and egg combo might sound gourmet, but it’s actually a breeze to throw together—even on a weekday.

First of all, it’s incredibly quick to make. From start to finish, you’re looking at 20 minutes tops. The oven does most of the heavy lifting, leaving you free to prep your eggs or pour yourself a mimosa.

It’s also super simple and minimal on ingredients, which means less mess and less cleanup. You only need a handful of pantry and fridge staples to bring this dish to life, and there’s no fancy equipment required.

Another bonus? It’s naturally low-carb and gluten-free, making it a great fit for a variety of diets. Whether you’re watching your carbs or just trying to eat cleaner, this dish is both satisfying and wholesome.

And don’t overlook how versatile this recipe is. Serve it with toast for brunch, a light salad for lunch, or just as-is for a protein-packed snack or dinner. It even works beautifully as a holiday appetizer or first course.

Once you try it, you'll wonder how something this easy can taste so impressive. Let’s dive into the ingredients that make it shine.

Ingredients Notes

The beauty of this dish lies in its simplicity—each ingredient pulls its weight and complements the others perfectly. Choose quality over quantity here and you’ll be rewarded with rich flavor and vibrant presentation.

Asparagus is the star of the show. Look for fresh spears that are bright green with firm, tight tips. Thinner stalks tend to roast up more tender, but if you only have thicker ones on hand, just add a few extra minutes to the cook time. A light coating of olive oil and a sprinkle of salt is all they need to caramelize beautifully in the oven.

Prosciutto adds a salty, savory bite that balances the earthiness of the asparagus. When roasted, it turns crisp around the edges, adding both texture and depth to the dish. You’ll want thin slices here—thick cuts won’t crisp up as nicely. Feel free to tear the prosciutto into smaller strips for easier plating.

Eggs bring the whole dish together. A soft-cooked or poached egg is ideal; once the yolk breaks, it becomes a luscious sauce that coats the asparagus and prosciutto. I like to roast the asparagus first, then cook the eggs separately (either sunny-side up or poached) and gently nestle them on top right before serving.

Olive oil, salt, and freshly cracked black pepper are your supporting characters. Don’t underestimate them. A good-quality olive oil brings a fruity richness that enhances all the flavors, and a final crack of black pepper right before serving adds a punch of freshness.

No special tools required for this one. A baking sheet lined with parchment, a nonstick skillet (if frying the eggs), and a spatula are all you need. If you’re poaching eggs, a slotted spoon and a saucepan will do the trick.

How To Make This Roasted Asparagus Prosciutto And Egg Recipe

Making this dish is easier than you’d think. Most of the time is hands-off, and you’ll end up with a plate that looks like it came straight from your favorite brunch spot.

Start by preheating your oven to 400°F (200°C). While it warms up, rinse and trim your asparagus by snapping off the woody ends. Pat them dry and spread them out on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly, then season with salt and pepper.

Next, lay the prosciutto slices on top of the asparagus. You can either drape them over the spears or tuck them between for a more rustic presentation. As they roast, the prosciutto will crisp up slightly and infuse the asparagus with its salty, meaty flavor.

Roast everything in the oven for about 12 to 15 minutes, depending on the thickness of your asparagus. You’re looking for tender stalks with slightly crispy tips, and prosciutto that’s starting to curl and brown. Keep an eye on it during the last few minutes—prosciutto can go from perfect to overcooked quickly.

While the tray is in the oven, cook your eggs. I usually go for sunny-side up in a nonstick pan with a little olive oil. Let them cook undisturbed over medium-low heat until the whites are set but the yolks are still runny. If you prefer poached or soft-boiled eggs, those work beautifully too.

Once the asparagus and prosciutto are done, carefully transfer them to a plate. Gently slide an egg on top of each portion. Add a final crack of black pepper and a pinch of flaky sea salt if you’re feeling fancy.

The whole process takes about 20 minutes from start to finish, and the result is an elegant, satisfying dish that’s just as at home at a brunch table as it is at a casual dinner.

Storage Options

If you have leftovers (lucky you!), store the roasted asparagus and prosciutto in an airtight container in the fridge for up to 3 days. It’s best to keep the eggs separate and cook them fresh when you’re ready to eat.

Reheat the asparagus and prosciutto in a skillet over medium heat or in the oven at 350°F for about 5-7 minutes. Microwaving works in a pinch, but it may soften the crispy prosciutto.

For the eggs, I recommend cooking them fresh each time. Reheated eggs, especially soft-cooked ones, often lose their ideal texture. If you’re really in a rush, you can prep hard-boiled eggs ahead and slice them over the warmed asparagus.

Avoid freezing this dish, as the texture of both the asparagus and prosciutto tends to suffer once thawed.

Variations and Substitutions

One of the best things about this dish is how easy it is to customize. Whether you're working with different ingredients or just want to switch things up, there are plenty of tasty variations to try.

Swap prosciutto with bacon or pancetta if you prefer something a little heartier. Bacon takes longer to crisp, so cook it separately and crumble it on top after roasting the asparagus.

Instead of frying or poaching, try a soft-boiled egg. Just boil for 6-7 minutes, peel, and slice in half over your plate. It adds the same rich yolk effect with a slightly firmer texture.

If asparagus isn’t in season, green beans or broccolini are great alternatives. Just adjust the roasting time accordingly—green beans may need a minute or two longer, while broccolini cooks about the same.

Want to turn this into a full meal? Add a slice of buttered sourdough toast underneath everything or serve it with a grain bowl of quinoa or farro. The egg yolk creates a natural dressing that ties it all together.

Feel free to play with seasoning too. A sprinkle of Parmesan cheese, a dash of chili flakes, or even a drizzle of balsamic glaze can take this dish in a whole new direction.

This is the kind of recipe that rewards experimentation. Once you’ve nailed the basics, don’t be afraid to make it your own—you might just discover a new favorite version in the process.

Print