Roasted Asparagus with Egg and Prosciutto

Yield: Amounts provided per person

Fresh asparagus a protein-rich egg come together quickly and easily to form a satisfyingly simple meal with “French country” appeal!

Preheat the oven to 350℉. Place the prosciutto on a baking sheet and bake for approximately 10 minutes or until crispy. Precise cooking time will depend on how thinly the prosciutto is cut. Watch closely so that it doesn’t burn during the last minute or two. Remove from the oven, cool slightly, and break into pieces. (Optionally, you may sauté the prosciutto in a lightly oiled pan or grill it for perfect crispness in no time—and no pan to wash. When sliced paper-thin, prosciutto requires barely a minute on the grill. When sliced thicker it will, of course, take slightly longer. By the way, you can grill bacon, too!)

Increase the oven temperature to 400℉. Toss the asparagus with a small amount of olive oil. (I use a mister and coat with just enough oil for the salt and pepper to stick.) Sprinkle with salt and pepper to taste, and then bake for about 8-10 minutes, depending on the thickness of the spears. Skinny spears will take less time. I like asparagus to be cooked al dente and test by sticking the point of a sharp knife into the thick end of the spear.

Meanwhile, cook the eggs to your liking in a skillet coated with olive oil or melted butter. (Poached eggs are a delightful option, too. If you don’t enjoy a runny yolk, go ahead and make scrambled eggs. You could even minced a hard cooked egg and sprinkle over the cooked asparagus, sort of like I do in this recipe.) Sprinkle eggs with salt and pepper to taste. Serve the eggs over the asparagus, and then scatter the crumbled prosciutto over top.

Bon Appetit!