Roasted Asparagus with Parmesan, Crispy Prosciutto and Eggs is the perfect light meal. Ready in no time, super satisfying and easy to scale if you’re feeding one or a crowd.
Sometimes the best meals are the simplest. The first time I had this roasted asparagus with poached eggs was at a restaurant in San Diego that I loved.
It was everything I love to eat; fresh veggies, runny eggs, parmesan cheese and crispy bacon. Plus, it was exactly the perfect amount of food for me.
Does anyone else feel like every restaurant serves crazy large portions? As someone who doesn’t love leftovers, I really appreciate when I’m able to finish everything I’m served.
The other night, The Hubs had a business dinner so I decided this roasted asparagus would be my meal-for-one for the evening.
Dinner doesn’t have to always be meat, starch, and two vegetables like they way I was raised. This is so quick to prepare and simple to scale if you’re feeding more than just yourself.
Yay for Thursday! Looking forward to the long weekend is an understatement. I’m officially back to eating, sleeping, working out and over-all feeling normal after all my wild travels.
I’m thinking that a little BBQ action is in order for the holiday. I’ve got some great party dip recipes I’m looking to try out as well. The pool temp here at The Wet Spot is officially 80 degrees, so I think its time to inflate the rafts and start our summer!
I’d love to hear what everyone else is cooking and planning for Memorial Day weekend. Leave a comment and let me know.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Roasted Asparagus with Parmesan, Crispy Prosciutto and Eggs
Roasted Asparagus with Parmesan, Crispy Prosciutto and Eggs is the perfect light meal. Ready in no time, super satisfying and easy to scale if you're feeding one or a crowd.
- 8 asparagus spears trimmed
- 1 tablespoon olive oil
- salt and pepper
- 2 eggs
- 4 slices prosciutto
- 2 tablespoons parmesan cheese coarsely shredded
- zest from one lemon
Preheat oven or grill to 425°F.
Coat asparagus in olive oil. Season with salt and pepper. Roast for 12-15 minutes until just tender.
Meanwhile, bring a pot of water to a simmer. Poach eggs for 2-4 minutes.
While eggs are poaching, heat a small skillet over medium heat. Add prosciutto to the pan and cook 1-2 minutes per side until crispy.
To assemble, place asparagus on a plate. Top with lemon zest, poached eggs, crispy prosciutto, and parmesan cheese. Season with salt and pepper.