Recipes | Roasted Asparagus with Prosciutto and Poached Eggs
Roasted Asparagus with Prosciutto and Poached Eggs
Treat yourself to some homemade breakfast or brunch by making this elegant yet easy to assemble roasted asparagus with prosciutto and poached eggs! Enjoy Ontario asparagus while you can!
Ingredients
Servings
- 20 Spears Ontario Asparagus, Trimmed
- 1 Tbsp. Olive Oil
- To Taste Salt & Freshly Ground Black Pepper
- 3 Oz. Thinly Sliced Prosciutto, Folded Over
- 3-4 Tsp. Balsamic Glaze
- 4 Ontario Eggs
- 1 Tbsp. Cider Vinegar
- 1 Oz. Shaved Parmesan Cheese
Instructions
Step 1
Preheat oven to 400°F (200°C).Step 2
Toss asparagus with oil, salt and pepper. Place on baking sheet in single layer and roast for about 10 minutes or until tender, shaking pan halfway.Step 3
In medium skillet, heat prosciutto slices over medium heat, turning once, about 2 to 3 minutes.Step 4
In deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into a small cup and gently slide into simmering water. Reduce heat to low and cook until whites are set, about 3 minutes. With slotted spoon, transfer to paper-lined tray to drain.Step 5
Arrange 5 asparagus spears on each of 4 plates, drape with prosciutto, drizzle with balsamic glaze, top with poached eggs and sprinkle with shaved Parmesan cheese.Step 6
Serve immediately.
