It is the last day of the long weekend. Brunch is calling my name. Why do we love brunch? Personally, it’s because I usually like to sleep in then have a late breakfast. 🙂 However, this morning, I managed to get up early and get in a workout, then I was hungry. This Asparagus Wrapped in Prosciutto with an egg sounds like a perfect brunch today. It’s easy, full of flavor and so addictive. Asparagus Wrapped in Prosciutto is also great for an appetizer if you have a party. Today, I’m serving it for brunch with the “perfect” sunny-side up egg.
Prosciutto is Italian ham cured by drying and typically served in very thin slices. I like using it to wrap something sweet like figs, peaches or melons. It is salty so it works well with something sweet.
o.k. Enough talking. Let’s cook some food!
Preheat the oven to 350 degree Fahrenheit.
To prepare the asparagus, snap the end of one spear with your fingers. Just bend and snap the woody stems.
It will break off where the toughness ends, and the tender asparagus begins.
Then use that one spear to guide where to cut the rest.
Wrap 3 spears with a piece of prosciutto.
Place them on a baking sheet. Drizzle with a little bit of olive oil.
Sprinkle with some fresh ground black pepper.
Roast until the asparagus is tender, about 15 minutes.
While waiting, let’s make an egg, sunny-side up style.
Heat up the canola oil in a small non-stick pan, medium-low heat. Crack an egg (or two) into the pan.
Cover with a lid. This will steam the top of the egg and you will get a perfect sunny-side up egg.
Cook until the white is opaque and the yolk has set. Remove the lid. There you have it. The “perfect” sunny-side up egg.
Arrange the the asparagus and the egg on each serving plate, serve immediately. Enjoy!
I really hope you give this recipe a try and let me know how it goes. The comment box is below.
- 18 spears of fresh asparagus
- 6 slices prosciutto
- olive oil
- freshly ground black pepper
- 2 eggs
- a tablespoon Canola oil
- Preheat the oven to 350 degree Fahrenheit.
- To prepare the asparagus, snap the end of one spear with your fingers. Just bend and snap the woody stems. It will break off where the toughness ends, and the tender asparagus begins. Then use that one spear to guide where to cut the rest.
- Wrap 3 spears with a piece of prosciutto. Place them on a baking sheet. Drizzle with a little bit of olive oil. Sprinkle with some fresh ground black pepper. Roast until the asparagus is tender, about 15 minutes.
- While waiting for the asparagus, make sunny-side up egg. Heat up the canola oil in a small non-stick pan, medium-low heat. Crack an egg (or two) into the pan. Cover with a lid. Cook until the white is opaque and the yolk has set.
- Arrange the the asparagus and the egg on each serving plate, serve immediately.
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