Roasted Asparagus Prosciutto And Egg Recipe

There’s something deeply comforting about the crackle of roasted asparagus and the delicate saltiness of prosciutto wrapped around a warm, runny egg. This elegant yet simple dish is the kind of meal that feels luxurious but is wonderfully easy to pull off—even on a weekday morning.

this Recipe

I first made this when I wanted to impress guests at a Sunday brunch without spending hours in the kitchen. It’s been a crowd favorite ever since. Quick, flavorful, and classy enough for entertaining—this is a recipe you’ll want to keep on repeat.

Why You’ll Love This Roasted Asparagus, Prosciutto, and Egg

Get ready to meet your new go-to brunch or light dinner idea. This roasted asparagus, prosciutto, and egg dish checks all the boxes for taste, texture, and ease.

Let’s start with the obvious: it’s fast. You can have this dish on the table in under 25 minutes, start to finish. No fussy techniques, no obscure ingredients—just good, honest flavor.

It’s perfect for those moments when you want something healthy but still crave comfort food. The combination of roasted asparagus and soft eggs gives you both freshness and richness in every bite.

And if you’re feeding others, this dish is a total showstopper. The vibrant green asparagus, rosy prosciutto, and golden yolk look like something from a fancy café—but they’re made right in your own oven.

Whether you're cooking for one or serving a full table, this recipe scales beautifully. Add more eggs, more spears, and you’ve got a built-in brunch tray.

Ingredients Notes

The beauty of this dish lies in its simplicity—just a few ingredients that each bring something special to the table.

Asparagus is the undeniable star here. Look for medium-thick stalks that hold up well in the oven. They should be firm and vibrant green with tight tips. Thinner asparagus can be used, but keep a close eye on them—they roast more quickly and can turn limp if overdone.

Prosciutto adds a savory, salty contrast to the asparagus and eggs. Its paper-thin slices crisp up just slightly in the oven, offering a delicate crunch. You’ll want to wrap it loosely around the spears so it doesn't overpower the other flavors.

Eggs, of course, tie the whole dish together. Soft-boiled or roasted to a jammy center, the yolk becomes an instant sauce when it hits the warm asparagus. Use the freshest eggs you can find for best flavor and texture.

Olive oil helps the asparagus caramelize as it roasts. Choose a good-quality extra virgin variety to enhance the earthiness of the veggies. A light drizzle goes a long way here.

Parmesan cheese, optional but highly recommended, adds a nutty depth to the finished plate. Just a touch grated over the top brings the flavors into harmony without making the dish too heavy.

No special tools are required—just a baking sheet, some parchment paper, and maybe a saucepan for boiling eggs, if you’re going the soft-boiled route.

How To Make This Roasted Asparagus, Prosciutto, and Egg

Making this dish is as satisfying as eating it. Here’s how to bring it together without a hitch.

Start by preheating your oven to 425°F. While that’s warming up, trim the woody ends off your asparagus. A good rule of thumb is to bend each stalk gently—where it naturally snaps is where the tough part ends. Spread the trimmed spears onto a lined baking sheet and drizzle them lightly with olive oil. Toss to coat and season with salt and freshly cracked black pepper.

Next, wrap each asparagus spear—or every two or three spears, depending on size—with a slice of prosciutto. The meat doesn’t have to cover every inch; just a gentle wrap is enough. Arrange them in a single layer on the sheet so everything roasts evenly.

Pop the tray into the oven and roast for about 12 to 15 minutes. The asparagus should be tender with some golden edges, and the prosciutto should be just starting to crisp.

While the tray is roasting, bring a pot of water to a gentle boil. Lower your eggs in carefully and simmer for 6 to 7 minutes for jammy yolks, or go longer if you prefer a firmer center. Immediately transfer the eggs to a bowl of cold water to stop the cooking, then peel gently.

Once everything is ready, plate up a generous row of asparagus bundles and top each serving with a halved soft-boiled egg. Let the yolk run just a bit—it’s pure magic. Finish with a pinch of flaky sea salt and, if using, a few curls of shaved Parmesan.

From start to finish, you’re looking at a 25-minute masterpiece. Quick, beautiful, and bursting with flavor.

Storage Options

This dish is best enjoyed fresh, but it does hold up surprisingly well for leftovers.

If you’re planning ahead, roast the asparagus and prosciutto and store them in an airtight container in the fridge for up to three days. Keep the eggs separate and cook them fresh right before serving for best texture.

You can also store cooked eggs in the fridge (peeled or unpeeled) for up to two days. Just note that reheating them may firm up the yolk a bit.

To reheat, warm the asparagus and prosciutto in a 350°F oven or air fryer for about 5–7 minutes. Avoid microwaving if possible—it can make the prosciutto chewy and the asparagus soggy.

Variations and Substitutions

This recipe is a great base for playing around with flavors and textures, depending on what you have in your kitchen.

For a vegetarian version, skip the prosciutto and use roasted cherry tomatoes or marinated artichoke hearts. They’ll bring that umami punch without the meat.

You can switch up the protein by using crispy pancetta bits sprinkled on top instead of wrapping the spears. It’s a great way to add texture without the wrapping step.

Not a fan of soft eggs? No problem. This dish works just as well with poached, fried, or even hard-boiled eggs sliced over the top.

To make it heartier, serve everything on a slice of toasted sourdough or pile it onto a bed of cooked quinoa or farro. The grains soak up the egg yolk and olive oil beautifully.

Feeling indulgent? Add a dollop of garlic aioli or drizzle of balsamic glaze for an extra layer of richness.

Don’t be afraid to make it your own. This dish is simple enough to experiment with but elegant enough to feel special every time you serve it.

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