Roasted Asparagus Prosciutto And Egg Recipe

There's something irresistible about the combination of salty, crispy prosciutto wrapped around tender spears of roasted asparagus, all crowned with a perfectly cooked egg. The flavors are elegant yet comforting, making this dish just as suited for a lazy Sunday brunch as it is for a light, satisfying dinner.

this Recipe

I first made this on a whim during springtime, inspired by a handful of ingredients left in my fridge and a craving for something fresh but indulgent. Now, it’s my go-to when I want something that feels gourmet but comes together in under 30 minutes. Whether you’re feeding guests or just treating yourself, this roasted asparagus prosciutto and egg recipe is a total winner.

Let’s dive into what makes this dish shine.

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

Get ready to fall in love with a dish that’s as beautiful to look at as it is to eat. This roasted asparagus prosciutto and egg recipe is the kind of meal that checks all the boxes—flavorful, quick, and surprisingly simple.

First, it’s incredibly fast and easy to prepare. From start to finish, you’re looking at 25 minutes tops, making it perfect for those days when you want something impressive without the effort. A handful of ingredients and one sheet pan are all you need.

Next, it’s a budget-friendly gourmet treat. While prosciutto might sound pricey, a little goes a long way. Combine it with seasonal asparagus and eggs, and you’ve got a meal that feels fancy without breaking the bank.

This dish is also nutrient-packed and naturally low-carb, which makes it a great option for anyone following a keto or paleo plan. Plus, you’re getting a solid dose of protein from the egg and prosciutto, along with fiber and vitamins from the asparagus.

And let’s not forget the versatility. Serve it as a brunch entrée, a side dish for dinner, or even as part of a light lunch with crusty bread or a mixed greens salad. It’s the kind of dish that works any time of day.

Once you try this combo, you'll wonder how you ever lived without it. Let's take a closer look at what you'll need.

Ingredients Notes

The beauty of this dish lies in its simplicity—just a few high-quality ingredients come together to create something truly special. Each component has its moment to shine, so it's worth choosing the best you can find.

Asparagus is the star of the show. Look for spears that are firm and vibrantly green with tightly closed tips. Thinner stalks tend to roast more evenly and get wonderfully crisp-tender. If you're working with thicker asparagus, just be sure to trim the woody ends and possibly shave the stalks with a vegetable peeler for even cooking.

Prosciutto brings an irresistible savory crunch. Its paper-thin slices crisp up beautifully in the oven, adding salty depth that pairs perfectly with the earthy asparagus and creamy egg. Try to avoid pre-packaged varieties that can be overly fatty—visit your deli counter if possible for fresher slices.

Eggs are the final touch, offering a luscious, runny yolk that acts like a sauce when it breaks over the roasted vegetables and prosciutto. I prefer using large, pasture-raised eggs for their rich flavor and golden yolks. Cook them to your liking—soft-poached, sunny-side up, or jammy boiled all work well here.

Olive oil is what ties everything together. Use a good-quality extra virgin variety to drizzle over your asparagus before roasting. It helps everything brown beautifully while adding subtle fruitiness that enhances the other ingredients.

You won’t need much in the way of equipment for this recipe. A rimmed baking sheet, parchment paper for easy cleanup, and a small skillet (if you're frying the eggs) are all that’s required.

How To Make This Roasted Asparagus Prosciutto And Egg Recipe

This dish may look like something from a fancy bistro, but it’s shockingly simple to throw together. Let’s walk through each step to make sure you get perfect results every time.

Start by preheating your oven to 425°F. While it heats up, rinse your asparagus and trim the woody ends. Lay them out on a parchment-lined baking sheet in a single layer and drizzle them with olive oil. Toss gently to coat, then season lightly with salt and pepper.

Next, wrap each bundle of 3–4 asparagus spears with a slice of prosciutto. The prosciutto should hug the asparagus snugly, but not too tight—you want a little room for the heat to circulate and crisp it up in the oven. Place the wrapped bundles back on the baking sheet, seam side down.

Slide the tray into your preheated oven and roast for about 12–15 minutes. You’ll know it’s ready when the asparagus is tender and starting to blister, and the prosciutto has crisped up into savory ribbons. Rotate the pan halfway through to ensure even browning.

While the asparagus is roasting, prepare your eggs. You can poach them, fry them sunny-side up, or even soft-boil them depending on your preference. I usually opt for sunny-side up—heat a nonstick skillet over medium heat, add a little olive oil or butter, and crack in the eggs. Cover with a lid and cook just until the whites are set but the yolks are still runny.

When everything’s ready, assemble the dish. Place a few prosciutto-wrapped bundles on each plate and gently nestle an egg on top. The runny yolk will spill over the asparagus and add a luxurious, velvety sauce.

From start to finish, this meal takes just about 25 minutes and delivers big on both flavor and presentation. It’s the kind of dish that feels indulgent without being heavy—and it’s sure to impress anyone at the table.

Storage Options

If you happen to have leftovers (though that's rare in my house!), this dish stores surprisingly well. The key is to keep the components separate if possible.

Place any leftover asparagus-prosciutto bundles in an airtight container and refrigerate for up to 3 days. They’ll lose a bit of their crispness but still taste delicious when reheated.

Cooked eggs are best enjoyed fresh, but if needed, you can store soft-boiled or poached eggs in a sealed container for up to 2 days. If you’re planning ahead, you might consider storing the eggs in their shell and peeling them just before serving.

To reheat, place the asparagus-prosciutto bundles on a baking sheet and warm in a 350°F oven for about 8–10 minutes until heated through and slightly crisp again. Reheating in the microwave is possible but will soften the prosciutto.

Eggs can be gently reheated in warm (not boiling) water for a minute or two, or you can cook a fresh egg while your asparagus reheats for best results.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. With a few swaps or additions, you can tailor it to suit your mood, your pantry, or your dietary needs.

Swap the prosciutto for bacon if you prefer a smokier flavor or just have it on hand. You'll want to partially cook the bacon first before wrapping it around the asparagus, so it gets nice and crisp without overcooking the veggies.

For a vegetarian twist, skip the meat entirely and roast the asparagus with a sprinkle of smoked paprika and grated Parmesan instead. The cheese crisps up into a golden crust that gives a similar salty-savory hit.

Want to add a little richness? Top everything with a spoonful of hollandaise sauce or a light drizzle of truffle oil. Either one takes this dish from elegant to downright luxurious.

If you’re feeding a crowd, consider turning this into a sheet pan brunch. Roast more asparagus, add a few more eggs, and scatter everything with chopped fresh herbs like chives or parsley just before serving.

And don’t forget—you can change up the egg style too. Try soft-boiled eggs sliced in half, a poached egg for that dramatic yolk spill, or even a hard-boiled egg if you’re packing this for a portable lunch.

No matter how you make it, this roasted asparagus prosciutto and egg recipe is the kind of meal that feels fresh, fancy, and just a little bit indulgent. Have fun experimenting—you might just discover your new favorite way to enjoy spring’s best produce.

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