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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!

4 servings

Roasted Asparagus with Prosciutto and Poached Eggs
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  • 20 spears Ontario Asparagus, trimmed (about 1 lb/500 g)
  • 1 tbsp (15 mL) olive oil
  • Salt and Freshly ground pepper
  • 3 ozs (90 g) thinly sliced Prosciutto, folded over (about 8 slices)
  • 3 to 4 tsp (15 to 20 mL) Balsamic glaze
  • 4 eggs
  • 1 tbsp (15 mL) cider vinegar
  • 1 oz (30 g) shaved Parmesan cheese


  1. Preheat oven to 400°F (200°C).
  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.
  3. In medium skillet, heat prosciutto slices over medium heat, turning once, about 2 to 3 minutes.
  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.
  5. Assembly:
  6. 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.
  7. Serve immediately.


Nutrients per serving (1/4 recipe): 210 calories, 13 g total fat, 733 mg sodium, 7 g carbohydrates, 2 g fibre, 17 g protein. Excellent source of riboflavin, folate and vitamin B12. Good source of iron.

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