Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


Eggs (1-2 per person)
Asparagus (about 8 ounces or half a bunch per person)
Prosciutto (1/2-1 piece per person)
Kosher or sea salt and freshly ground pepper
Olive oil for coating pans and tossing with asparagus


  • Place prosciutto on a baking sheet and bake in a 350-degree oven for approximately 10 minutes or until crispy. Watch closely so that it does not burn towards the end of the cooking time. Remove from oven, cool slightly, and break into pieces.
  • Toss asparagus with a small amount of olive oil. I use a mister and coat with just enough for the salt and pepper to stick. Sprinkle with salt and pepper to taste, then bake at 400 degrees for about 10 minutes, depending on thickness of asparagus. I like it to be on the all dente side and test by sticking the end of a knife into the thick end of the spear. If your asparagus is thin, you may want to check it a minute or two early.
  • Cook eggs to your liking in a skillet coated with olive oil. Sprinkle with salt and pepper to taste. Serve eggs over asparagus, then top with crumbled prosciutto.
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