This dish brings together tender roasted asparagus, crisp prosciutto, nutty brown-butter breadcrumbs and an olive-oil fried egg with lacy, crispy edges — finished with a shower of Parmesan. The contrast of textures and bright, savory flavors feels both indulgent and effortless.
Versatile enough for breakfast, lunch or a light dinner, this recipe is fast to prepare and uses common pantry and fridge staples. In spring, when asparagus is abundant, it’s a favorite for a quick, restaurant-quality plate that looks and tastes special.
Asparagus with Olive Oil-Fried Egg, Brown Butter Breadcrumbs and Crispy Prosciutto
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- Author: Amanda
- Yield: 4 servings
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Description
Perfect for a light meal: roasted asparagus and crisp prosciutto topped with a golden olive-oil fried egg and crunchy brown-butter breadcrumbs.
Ingredients
Scale
- 1 pound asparagus, tough ends trimmed
- 2 tablespoon butter
- 1/4 cup panko breadcrumbs
- 4 slices prosciutto
- 4 large fresh eggs
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Parmesan cheese, to finish
Instructions
- In a medium skillet, melt the butter over medium heat. Watch as it foams, the milk solids separate, and then the solids begin to brown. Stir frequently; once the butter starts to brown it can progress quickly. When it smells nutty and golden, add the panko and cook 2–3 minutes until the crumbs are crisp and golden. Transfer to a small plate lined with paper towel. Rinse the skillet and wipe it dry.
- Preheat the oven to 400°F (200°C). Arrange the prosciutto slices on a baking sheet and bake until crisp, about 6–7 minutes. Remove and set aside on a plate.
- On the same baking sheet, place the trimmed asparagus, drizzle with olive oil and season with salt and pepper. Roast for 8–10 minutes, depending on thickness, until crisp-tender and lightly browned at the tips.
- Heat the cleaned skillet over medium and add about 2 tablespoons of olive oil. Crack an egg into a small bowl and gently slide it into the skillet, then repeat with the remaining eggs (cook in batches if necessary). Season lightly with salt and pepper. The eggs will brown at the edges and cook quickly—about 1 minute—until whites are set but yolks remain runny. Remove from heat.
- Arrange the roasted asparagus on plates and top each portion with a fried egg. Sprinkle the brown-butter breadcrumbs over the eggs and crumble the crispy prosciutto on top. Finish with a generous grating of Parmesan and a crack of black pepper. Serve immediately.
- Category: Eggs, Make-It-Quick