Roasted Asparagus with Poached Egg & Prosciutto

I've been leaning more and more towards eggs as a quick meal, especially with the girls laying regularly nowadays. This is one of my simple go-to's–meaty roasted asparagus spears topped with a luscious poached egg and crispy prosciutto. If you want to go meatless, saute some mushrooms and shallots in lieu of the prosciutto … mmmm.

1 tablespoon white wine vinegar
Sea salt, to taste
2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil
Freshly ground black pepper, to taste
4 thin slices prosciutto
4 large eggs

Preheat oven to 450 degrees F. Fill a wide pot 3 inches deep with water. Add vinegar and a good pinch of salt, and bring to a boil. Lower heat to maintain a gentle simmer.

Toss asparagus to coat with olive oil and again with a pinch of salt and a grind of pepper. Spread out into a single layer on a baking sheet and roast for 5-8 minutes, until just tender to the bite. Divide asparagus among 4 plates.

While asparagus is roasting, crisp prosciutto for 3-4 minutes per side in a nonstick pan over medium heat. Transfer to a cutting board and coarsely chop. While prosciutto is crisping, give the water a good stir to create a gentle swirl. Working quickly, break one egg into a ramekin, gently tip it over the sink to let any super-thin liquid drain off, then dip the edge of the ramekin into the water near the center of the pan and slide the egg out. Wait a beat while the egg slips to the edge, then add the next egg. Repeat with remaining 2 eggs (give the water another gentle swirl if need be in between eggs, once the white has set). Poach eggs for 3-5 minutes, depending on how firm you want your yolk, and then remove each with a slotted spoon and place on top of a mound of asparagus.

Top egg and asparagus with a generous grind of black pepper and crumbled prosciutto.

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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