Roasted
Asparagus with Prosciutto and Fried Egg
Photos
and text by KARA DiCAMILLO/ecoRI.org News contributor
If
you’ve been reading my weekly local food column, you know from last week that I
love asparagus season. I stopped at Sweet Berry Farm in Middletown
The
preparation for this is easy, and you can serve this dish for breakfast, lunch
or even as a first course. You also can serve the asparagus as a side dish with
just the prosciutto, but I like to top mine with a fried egg, which is classic
Italian.
Roasted
Asparagus with Prosciutto and Fried Egg
Serves 2-4
Serves 2-4
12 fresh
asparagus spears
4 thin slices of prosciutto
2 tablespoons of olive oil
Half-teaspoon of freshly cracked pepper
Half-cup of freshly grated parmesan cheese
4 eggs
4 thin slices of prosciutto
2 tablespoons of olive oil
Half-teaspoon of freshly cracked pepper
Half-cup of freshly grated parmesan cheese
4 eggs
Preheat
your oven to 400 degrees.
Lay asparagus in a single layer on a sheet pan.
Drizzle with the olive oil and sprinkle the pepper over the top.
Wrap a slice
of the prosciutto around three stalks of asparagus and lay it on the sheet pan.
Continue doing the same for the remainder of the asparagus and the prosciutto.
Lay the bundles side by side on a sheet pan and then top with parmesan cheese.
Roast for about 15 to 20 minutes, or until the asparagus is tender, and serve
with a fried egg.