APPETIZERS BRUNCH RECIPES SALADS SIDES SPRING SUMMER

BRUNCH ASPARAGUS WITH PROSCIUTTO AND EGG

This is a perfect dish for a crowd at brunch and doubles or quadruples nicely.  If multiplying the recipe, simply create more than one stack when serving. This allows for better distribution of all the goodness.  

Brunch Asparagus with Prosciutto and Egg

1 bunch asparagus spears (10 spears), bottom inch trimmed of tough / fibrous end if needed)
2 tablespoons olive oil
Pinch salt, pepper
3 slices prosciutto
1 slice whole wheat, pumpernickel, seeded or other “interesting” bread
Juice from ½ lemon (optional)
2 boiled eggs

On sheet pan, spread out asparagus, drizzle with 1 tablespoon olive oil, sprinkle of salt and pepper. Roll around to coat all spears with oil, salt and pepper. Roast at 400 degrees for 10 minutes, turning or shaking pan once ½ way through cooking.

While asparagus is roasting:
Toast the bread and chop into very small cubes/ crumbs.
Chop prosciutto into small pieces.
In a saucepan, over medium heat, add remaining olive oil, prosciutto and breadcrumbs / cubes. Cook until prosciutto starts to brown, stirring constantly for about 1-2 minutes, remove from heat.

Check asparagus for doneness. It should be roasted / browned a bit, and tender when knife inserted into thickest parts but still hold it’s shape when pressed. Arrange asparagus on serving plate.
(Optional: squeeze juice from ½ lemon over asparagus)
Cover asparagus with prosciutto / breadcrumb mixture.
Grate the two eggs over the top of the prosciutto/breadcrumb mixture.
Serve warm or chilled.

 

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