Roasted Asparagus with Crispy Prosciutto and Poached Egg
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
Scale
- 4 teaspoons olive oil, divided
- 4 thin prosciutto slices, thinly sliced crosswise
- 20 asparagus spears, trimmed
- 1 2-ounce piece Parmesan cheese, shaved into strips
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon chopped fresh thyme
Instructions
- Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
- Preheat oven to 400°F. Line rimmed baking sheet with foil. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes.
- Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
- Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium.
- Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate.
- Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.
Find it online: https://www.framedcooks.com/roasted-asparagus-with-crispy/