Roasted Asparagus Prosciutto And Egg Recipe

There's something magical about the combination of roasted asparagus, crispy prosciutto, and a perfectly cooked egg. The tender asparagus spears take on a nutty richness in the oven, the prosciutto crisps up like savory ribbons, and that golden yolk? It’s the silky finish that brings it all together.

I first made this dish on a quiet Sunday morning when I wanted something that felt indulgent but took minimal effort. Now, it’s my go-to for spring brunches, quick lunches, and even light dinners. It’s elegant enough to impress guests but simple enough to whip up anytime. Let’s dive into what makes this recipe a repeat favorite.

Why You’ll Love This Roasted Asparagus Prosciutto and Egg

Get ready to fall head over heels for a dish that checks all the boxes—quick, classy, and downright delicious.

First, it's incredibly easy to make. With just a few quality ingredients and a single sheet pan, you can have this meal on the table in under 25 minutes. Minimal cleanup, maximum flavor.

It’s surprisingly budget-friendly too. Even though it feels like something you’d order at a fancy café, the ingredients are accessible and affordable. A bunch of asparagus, a few slices of prosciutto, and a couple of eggs go a long way.

This dish is also endlessly versatile. Serve it for breakfast with a slice of toast, enjoy it as a light lunch, or pair it with a glass of wine and a green salad for an elegant dinner. It wears many hats, depending on your mood.

Finally, it’s a great way to enjoy seasonal produce. Spring asparagus shines in this recipe, bringing fresh flavor and vibrant color to your plate. You can easily swap in other veggies when asparagus isn’t in season.

Now that you’re smitten, let’s talk ingredients and what makes each one special.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With only a handful of ingredients, each one gets a chance to shine—so choosing good-quality staples makes all the difference.

Asparagus is the star of the show. Go for medium-thick spears, which roast beautifully and retain a bit of snap. Trim off the woody ends before roasting. When fresh asparagus is in season, it has a bright, grassy flavor that pairs perfectly with the richness of the other elements.

Prosciutto adds a crispy, salty bite that balances the tender asparagus and rich egg. As it roasts, it becomes almost bacon-like, with curled edges and golden highlights. You don’t need much—just a slice or two per serving brings big flavor.

Eggs are the creamy finisher. A soft-set yolk drizzled over the asparagus and prosciutto creates a built-in sauce that’s both decadent and light. I prefer baking the eggs right on the sheet pan during the last few minutes of roasting, but you can also poach or fry them separately if you prefer.

Olive oil is what ties it all together. Use a good-quality extra virgin olive oil to coat the asparagus before roasting. It helps the spears caramelize just slightly and adds a subtle fruity note to the final dish.

You’ll just need a sheet pan and parchment paper for easy cleanup. If you want to elevate things even more, a microplane zester for fresh parmesan or lemon zest is a nice bonus.

How to Make This Roasted Asparagus Prosciutto and Egg

This recipe comes together in a few simple steps, making it ideal for busy mornings or relaxed evenings. You’ll love how effortlessly impressive it is.

Start by preheating your oven to 425°F. Line a baking sheet with parchment paper to keep things neat and easy. While the oven heats, rinse and trim your asparagus. Pat it dry to ensure it roasts rather than steams.

Next, arrange the asparagus in a single layer on the prepared sheet pan. Drizzle with olive oil and toss gently to coat. Nestle the prosciutto pieces around and between the spears—don’t worry if they overlap a bit, they’ll crisp up beautifully.

Roast the asparagus and prosciutto for about 10 minutes. At this point, the asparagus should be tender and the prosciutto starting to curl at the edges. Carefully crack one or two eggs over the pan, making little pockets among the asparagus to hold them.

Return the pan to the oven and roast for another 5 to 7 minutes, or until the egg whites are set and the yolks are still a little runny. Keep an eye on them—this part happens quickly.

Once everything is out of the oven, you can finish with a pinch of flaky salt, cracked black pepper, or a sprinkle of parmesan if you like. The whole process takes less than 25 minutes, and the result is a restaurant-quality dish made right at home.

Storage Options

If you happen to have leftovers (though that’s rare in my house), they’re easy to store and enjoy later. Let everything cool completely before transferring to an airtight container.

Store in the refrigerator for up to 2 days. Keep in mind that the eggs are best enjoyed fresh—the yolks won’t stay runny once reheated, but the flavors will still be delicious.

To reheat, place the asparagus and prosciutto on a baking sheet and warm in a 350°F oven for about 8–10 minutes. For a quicker option, use a microwave on 50% power for 1–2 minutes, though the texture won’t be quite the same.

If you plan ahead, you can roast the asparagus and prosciutto in advance and just cook a fresh egg to serve on top each time. It’s a great way to meal-prep without losing that just-made feel.

Variations and Substitutions

One of the best things about this dish is how flexible it is. You can swap ingredients or dress it up depending on what you have in your fridge.

Try bacon or pancetta in place of prosciutto if that’s what you’ve got. Just precook and crumble before adding it to the dish. Each adds a slightly different savory profile that works just as well.

If you’re not a fan of runny yolks, go for hard-boiled eggs sliced on top. They’re still delicious and make the dish perfect for packing into a lunchbox or picnic.

For a vegetarian version, simply omit the prosciutto and add shaved parmesan or a drizzle of balsamic glaze for an extra layer of flavor. A handful of toasted pine nuts can add texture too.

Swap in other vegetables depending on the season. Roasted zucchini, broccolini, or cherry tomatoes all pair beautifully with eggs and add different pops of color and taste.

Feel free to top it all off with fresh herbs like chives, parsley, or tarragon. Each brings a bright, fresh note that takes the dish to the next level.

Don’t be afraid to make it your own—this recipe is a foundation that invites creativity. Whether you’re cooking for one or feeding a crowd, it adapts to fit your style and pantry.

Print