There’s something magical about the combination of crispy prosciutto, tender roasted asparagus, and a perfectly jammy egg. This dish is a celebration of texture and flavor—salty, savory, creamy, and just a little bit fancy without requiring a lot of effort.

I first made this on a lazy Sunday morning with ingredients I had hanging around in the fridge. It instantly became a brunch staple and a go-to light dinner when I want something that feels indulgent but is secretly simple and wholesome.

Whether you're hosting a spring brunch or just treating yourself to a nourishing breakfast-for-dinner, this Roasted Asparagus, Prosciutto, and Egg recipe delivers every time. Let’s dive into what makes it so special.

Why You’ll Love This Roasted Asparagus, Prosciutto, and Egg

Get ready to fall in love with a dish that’s as elegant as it is effortless. This recipe brings restaurant vibes to your kitchen with minimal prep and just a few quality ingredients.

First off, it’s incredibly easy. With just one sheet pan and a pot of water, you’ll have a complete, visually stunning meal in about 20 minutes. It’s perfect for days when you want something impressive without breaking a sweat.

It’s naturally low-carb and gluten-free, making it great for anyone watching their intake—or just craving something light yet satisfying. The richness of the prosciutto and egg balance beautifully with the freshness of the asparagus.

Budget-friendly and low-waste—this recipe makes the most of simple, seasonal ingredients. You can scale it up or down depending on how many you’re feeding, and leftovers (if you have any!) are easily repurposed.

And finally, it’s wildly versatile. Serve it on toast, toss it over greens for a salad, or pile it onto a bed of polenta or quinoa for a heartier meal. However you plate it, it’s guaranteed to impress.

Now that you're sold, let’s talk ingredients.

Ingredient Notes

The beauty of this dish lies in how each ingredient brings something essential to the table. With just five main components, quality really counts here.

Asparagus is the star of the show. Look for firm, bright green stalks with tight tips. Thinner spears roast up quickly and evenly, while thicker ones can be peeled if needed. Roasting brings out their natural sweetness and creates irresistible crispy tips.

Prosciutto adds that unmistakable salty, umami depth. It crisps up beautifully in the oven, offering texture and rich flavor without the need for added seasoning. You can use Parma or San Daniele—whichever you prefer or can find.

Eggs are your creamy counterpoint to all that crispness. Soft-boiled eggs with a jammy center are ideal. They ooze just enough richness without being runny. If soft-boiled isn’t your thing, poached or hard-boiled work too.

Olive oil is your flavor base and roasting helper. A drizzle over the asparagus before roasting ensures everything gets golden and flavorful. Use a good quality extra virgin olive oil for best results.

Finally, don’t forget the finishing touches: flaky sea salt, cracked black pepper, and maybe a little shaved parmesan or a drizzle of balsamic glaze. You don’t need much, but those extras take this from simple to stunning.

No special equipment needed—just a sheet pan, a pot for boiling eggs, and a timer. That’s it!

How to Make This Roasted Asparagus, Prosciutto, and Egg

This dish comes together quickly, so having your ingredients prepped and ready will make it a breeze.

Start by preheating your oven to 425°F (220°C). While the oven warms up, trim the woody ends off your asparagus and lay them on a sheet pan. Drizzle with olive oil, then toss gently to coat. Arrange them in a single layer for even roasting.

Next, tear your prosciutto into large strips and nestle them in between the asparagus. As it cooks, the prosciutto will crisp up and infuse the asparagus with its savory, salty goodness. Pop the pan in the oven and roast for about 10-12 minutes, until the asparagus is tender and the prosciutto is just beginning to crisp.

While that’s happening, bring a small pot of water to a gentle boil. Carefully lower in your eggs and set a timer for 7 minutes for the perfect jammy yolk. Once they’re done, transfer the eggs immediately to an ice bath or run under cold water to stop the cooking. Peel and set aside.

When the asparagus and prosciutto are done roasting, pull the pan out and let it cool slightly. Slice the eggs in half—watch that golden yolk spill!—and place them over the roasted vegetables.

Finish with a sprinkle of sea salt, some freshly cracked pepper, and a touch of something acidic if you like—lemon zest or balsamic vinegar are both excellent.

Start to finish, you’re looking at about 20 minutes—and a meal that tastes like it took hours.

Storage Options

This dish is best served fresh, especially if you love that just-roasted texture and jammy yolk. But if you have leftovers, you can absolutely store them.

Store the asparagus and prosciutto in an airtight container in the fridge for up to 3 days. To reheat, pop everything back on a baking sheet and warm in the oven at 350°F for about 5-7 minutes.

Boiled eggs can be made ahead and stored unpeeled in the fridge for up to 5 days. If you’ve already peeled them, they’ll last about 2 days. Store them separately to avoid any excess moisture.

To reheat the whole dish, you can microwave it in short bursts, but for best texture, reheating in the oven or toaster oven is your friend.

Variations and Substitutions

One of the best things about this dish is how adaptable it is. You can switch things up depending on what you have or what you’re craving.

Swap the prosciutto for crisp bacon or smoked salmon for a different spin. Even a few slices of seared ham or pancetta will bring the same salty satisfaction.

No asparagus? Try broccolini, zucchini spears, or even green beans. Just adjust your roasting time accordingly—thicker or denser veggies may need a few extra minutes.

You can change up the eggs, too. A poached egg is lovely and elegant, while a fried egg with crispy edges gives a more rustic feel. If you’re packing this for lunch, a hard-boiled egg works great and travels well.

To make this a more filling meal, serve everything over a slice of toasted sourdough, a scoop of quinoa, or a bed of arugula tossed with lemon juice and olive oil.

Don’t be afraid to play with flavor—add a sprinkle of red pepper flakes, some parmesan shavings, or a spoonful of herbed ricotta. The possibilities are endless.

Whatever your variation, the heart of this recipe—crispy prosciutto, roasted asparagus, and a creamy egg—always shines through.