Traditional recipes

Roasted Parmesan Asparagus with Poached Eggs and Prosciutto

Roasted Parmesan Asparagus with Poached Eggs and Prosciutto

Ingredients

  • 4 teaspoons olive oil, divided
  • 4 thin prosciutto slices, thinly sliced crosswise
  • Nonstick vegetable oil spray
  • 20 asparagus spears, trimmed
  • 1 2-ounce piece Parmesan cheese, shaved into strips
  • 1 tablespoon chopped fresh thyme

Recipe Preparation

  • Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.

  • Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.

  • Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

Nutritional Content

Calories (kcal) 221 Fat (g) 16 Saturated Fat (g) 6 Cholesterol (mg) 235 Dietary Fiber (g) 2Reviews Section

Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs is a light spring meal that you might have never known that you need in your life. It's so easy to prepare with just a few simple ingredients that are just perfect when combined together -- crisp yet tender roasted asparagus, perfectly poached eggs, and fresh dill. I don't know whether to call it breakfast, lunch, or dinner, because it's a meal that you can eat any time of day. Either way, it's one that you that will leave you feeling light, but completely satisfied.


Food comas

Here is a very classic savory salad with sweet and tender asparagus, poached eggs, and prosciutto from my Ad Hoc at Home cookbook. The aged balsamic vinegar balances out the richness of the egg and salty ham, and the fried croutons add a nice crunchy texture. Poached eggs are my favorite kind of eggs (obsessed with Eggs Benedict!), although still working on my poaching skills… err actually only Natalya knows how to do it really… I have yet to try hah. Natalya likes making Poached Eggs with Smoked Salmon and Tomato but for Sunday Brunch recently, we decided to switch it up with prosciutto and asparagus. The recipe calls for grilled asparagus but as I don’t have a grill, I ended up roasting it instead.

Along the same lines, another savory salad with poached egg recipe I want to try is Roasted Artichoke Parmesan with poached egg, pancetta, hollandaise which I had tried at Extra Virgin. Shall attempt that soon!

Roasted Asparagus with Poached Egg and Prosciutto (adapted from Ad Hoc at Home)

Ingredients:

  • 2 T white wine vinegar
  • 6 large eggs
  • 2 bunches pencil-thin Roasted Asparagus
  • Kosher salt and freshly ground black pepper
  • 3 oz thinly sliced prosciutto
  • 2 C Torn Croutons
  • Extra virgin olive oil
  • Fleur de sel

To poach the eggs, bring 2 to 4 inches of water to a boil in a large deep saucepan. Prepare an ice bath.

Add the vinegar to the boiling water and reduce the heat to a summer. Crack 1 egg into a small cup. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Poach the egg until the whites are set but the yolks are still runny, 2 1/2 to 3 minutes.

With a slotted spoon, carefully transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time. (The eggs can be poached several hours ahead and stored in ice water in the refrigerator.)

Prepare the asparagus with to be grilled or roasted. Hold an asparagus spear and bend it to break off the less tender bottom end. Trim all of the asparagus to the same length. If using medium or large asparagus, peel the stalks with a vegetable peeler. Spread the asparagus out on a parchment-lined pan, generously coat with canola oil, and and season with salt and pepper. Roast in the oven at 425°F for 10-15 minutes, or cook on a grill for 1 1/2 to 2 minutes per side over medium heat.

Meanwhile, bring a large pot of water to a simmer. With a pair of scissors, trim any uneven edges from the poached eggs. Lower the eggs into the simmering water for about 30 seconds, just to reheat. Remove the eggs with a slotted spoon and blot the bottoms with paper towels. Season with salt and pepper and arrange on a platter.

Arrange the prosciutto and croutons on the platter. Drizzle the salad with olive oil and balsamic, and sprinkle with fleur de sel and pepper.


When paired with a protein-rich egg, these slender green spears form the basis of a satisfyingly simple meal with “French country” appeal!

Years ago, I marveled at the description of a meal with two basic ingredients: eggs and asparagus.

The simple combination was described as very “French country.” I envisioned ambling up to a quaint market in picturesque Provence and buying a large bunch of freshly cut asparagus. From there, I strolled a short distance to another vendor and purchased freshly laid eggs. The image was somehow glamorous in its simplicity.

Then a simple truth snapped me out of my reverie: I can do that here! Fertile farmland and bountiful farmer’s markets surround Lancaster County. As the days lengthen each spring and plant life erupts once more from the rich soil, there’s hardly a vegetable more anticipated than asparagus.

That these tender spears can be transformed into a meal both glorious and rustic is no small reward after waiting so long for their return. The egg sits on top like a cheerful ray of sunshine, providing protein and a natural sauce for the asparagus.

Normally, I like my eggs over-easy, but when the yolks are so vibrantly orange, I hate to flip them. In this case, I simply place a lid on the skillet for a few minutes. That way, the egg is sunny side up without being too runny. (That said, personal preference dictates here, so you may absolutely prepare the eggs as you please.)

A light crumbling of crisped prosciutto adds texture and a hint of saltiness. It makes the meal seem a bit more substantial, too. Alternatively, bacon may be used-or omit the meat entirely for one less step and a nourishing vegetarian plate. As yet another option, I’ve added a dusting of cheese (freshly shaved Parmesan or asiago are quite nice).

For a kid-friendly approach, consider the spears as finger food and dip them directly into the yolk. (This is one of those things I tell my kids that they can do at home but not at a restaurant or a friend’s house!)

A side of toast or a crusty roll is equally perfect for dipping and rounds out the meal nicely. For a wholesome homemade option, you may enjoy Brown Soda Bread with Steel Cut Oats or Easy Overnight Focaccia Bread (included towards the bottom of that Favorite Things post). The former is a no-yeast, no-knead bread with a hint of nuttiness to it. The later is one of the easiest quick yeast recipes ever, and the results are outstanding.

For a delicious vegetarian option, simply omit the prosciutto and add a fresh grating of Parmesan or asiago cheese, if desired.


Asparagus

Please do try to buy local asparagus when it is in season if at all possible. Otherwise please do at least try to buy the full bundles rather than just the &lsquotips&rsquo wrapped up on plastic trays. The stalks are very edible so I don&rsquot know why you wouldn&rsquot buy the whole thing.

Saying that, some of the stalk can be woody so simply snap the end of each stalk off. It will snap where it stops being woody. Thanks nature! If the asparagus is especially thick stemmed, use a peeler to shave off some of the tougher outer layers from the bottom half of each stalk.

Use fresh eggs. That is all you need to know or do. Fresher the better.

Oh and in the UK you do not need to keep eggs in the fridge. Room temp eggs are better to work with for nearly everything so don&rsquot make things harder than they need to be.

Prosciutto

For the record, yes I had to google how to spell Prosciutto!

I&rsquove said prosciutto to be inclusive. Parma Ham is also prosciutto but it is from a specific region and made in a prescribed way. Serrano ham (the Spanish version) would also do the trick perfectly. There is a taste difference but both flavours work great with the asparagus and eggs.

I&rsquoll be honest and say that I buy the cheap stuff. From Aldi actually. Because its about half the price of the main brands and just as tasty. I don&rsquot think that I&rsquove ever had bad prosciutto. I&rsquom a snob when I need to be but in this instance, I don&rsquot need to be.

Prosciutto is best served at room temp so take it out of the fridge a little while before you need it.

Be Flexible

I&rsquove talked above about the various types of cured ham that you could use. Other options would include other cured meats like bresaola or just regular bacon or ham.

Which eggs you serve could also be changed. Fried or boiled eggs would be the most obvious choices. Scrambled wouldn&rsquot be my first choice but if you make them lovely an creamy, I think they would also work well. This might be the best option if cooking for a larger crowd.

You could substitute the asparagus for another vegetable. Tenderstem or purple sprouting broccoli would be my instinctive choices.

Make it Vegetarian

Obviously the ham is going to have to go. You can of course keep the dish extra simple and go for just asparagus and eggs but if you are looking for a little more substance, some Roasted Mushrooms would make a great side. You might want to use regular butter rather than garlic at breakfast time!

I know its a bit of a vegetarian cliche to add mushrooms but actually it would be really great in this case.

For the lowdown on using salt to properly season and enhance the flavour of your food, check out my Ultimate Guide on How to Use Salt.

There is guidance about which salt to use when, salt alternatives, using salt when baking and even what to do if you add too much salt!

Make it Vegan

With two out of the three ingredients in this dish not being suitable for vegans (three out of four if you include the butter), making a truly vegan version is going to be tricky.

I would start by cooking the asparagus in olive oil. I would then use my vegetarian fried mushrooms option given to the vegetarians above. For a little extra bulk, I would definitely serve that with bread.

I have seen a recommendation from Mandy over at Cook Veggielicious for a vegan egg alternative called &ldquoVegan Easy Egg&rdquo which would seem to provide an option for making vegan scrambled eggs too.

Make it Allergy Friendly

My Asparagus with Poached Eggs & Prosciutto dish is free from gluten and nuts without amendment.

Dairy Free: Use olive oil to pan fry the asparagus instead of the butter. Or use a dairy free butter substitute if you prefer.

Egg Free: As for the vegan version of this dish, the eggs will have to go but could be replaced with &lsquovegan scrambled eggs&rsquo using an egg alternative.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.


Roasted Asparagus with Prosciutto and Poached Eggs

Treat yourself to some homemade breakfast or brunch by making this elegant yet easy to assemble roasted asparagus with prosciutto and poached eggs! Enjoy Ontario asparagus while you can!

  • 20 spears Ontario Asparagus, trimmed (about 1 lb/500 g)
  • 1 tbsp (15 mL) olive oil
  • Salt and Freshly ground pepper
  • 3 ozs (90 g) thinly sliced Prosciutto, folded over (about 8 slices)
  • 3 to 4 tsp (15 to 20 mL) Balsamic glaze
  • 4 eggs
  • 1 tbsp (15 mL) cider vinegar
  • 1 oz (30 g) shaved Parmesan cheese

  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with oil, salt and pepper. Place on baking sheet in single layer and roast for about 10 minutes or until tender, shaking pan halfway.
  3. In medium skillet, heat prosciutto slices over medium heat, turning once, about 2 to 3 minutes.
  4. In deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into a small cup and gently slide into simmering water. Reduce heat to low and cook until whites are set, about 3 minutes. With slotted spoon, transfer to paper-lined tray to drain.

Nutrients per serving (1/4 recipe): 210 calories, 13 g total fat, 733 mg sodium, 7 g carbohydrates, 2 g fibre, 17 g protein. Excellent source of riboflavin, folate and vitamin B12. Good source of iron.

You May Also Like:

To celebrate Ontario asparagus season, we've put together this simplified version of Asparagus Eggs Benedict&hellip

This dish is the epitome of spring! Lemon roasted asparagus gratin is great for weeknight&hellip

After a long cold winter, Canadians are excited to see fresh spring produce coming into&hellip

You May Also Like:

To celebrate Ontario asparagus season, we've put together this simplified version of Asparagus Eggs Benedict&hellip

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After a long cold winter, Canadians are excited to see fresh spring produce coming into&hellip


Roasted Asparagus with Parmesan, Crispy Prosciutto and Eggs

Sometimes the best meals are the simplest. The first time I had this roasted asparagus with poached eggs was at a restaurant in San Diego that I loved.

It was everything I love to eat fresh veggies, runny eggs, parmesan cheese and crispy bacon. Plus, it was exactly the perfect amount of food for me.

Does anyone else feel like every restaurant serves crazy large portions? As someone who doesn’t love leftovers, I really appreciate when I’m able to finish everything I’m served.

The other night, The Hubs had a business dinner so I decided this roasted asparagus would be my meal-for-one for the evening.

Dinner doesn’t have to always be meat, starch, and two vegetables like they way I was raised. This is so quick to prepare and simple to scale if you’re feeding more than just yourself.

Yay for Thursday! Looking forward to the long weekend is an understatement. I’m officially back to eating, sleeping, working out and over-all feeling normal after all my wild travels.

I’m thinking that a little BBQ action is in order for the holiday. I’ve got some great party dip recipes I’m looking to try out as well. The pool temp here at The Wet Spot is officially 80 degrees, so I think its time to inflate the rafts and start our summer!

I’d love to hear what everyone else is cooking and planning for Memorial Day weekend. Leave a comment and let me know.

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!


How to make prosciutto-wrapped asparagus

The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

Prepare the asparagus. Start by cutting the tough ends off the asparagus. Then spray the asparagus with olive oil.

Prepare the prosciutto. Cut each prosciutto slice in half lengthwise. Yup, easier said than done, but if I manage, you’ll manage too!

Wrap the asparagus. Now tightly wrap each half prosciutto slice around the middle of each asparagus spear. It’s best to look at the video to see how I do it (I mostly wing it, but hey, it works).

Place on a baking sheet. Arrange the wrapped asparagus spears in a single layer on a parchment-lined rimmed baking sheet. Lightly spray them with more oil.

Bake. Bake in a 425°F oven until the asparagus is tender-crisp, 8-10 minutes.

Season and serve. Season with freshly ground black pepper and with red pepper flakes, then sprinkle with grated parmesan and serve.


Roasted asparagus with poached eggs

Roasted asparagus spears are topped with sautéed bacon and shallots and a poached egg for a light lunch.

Asparagus season is upon us again, a promising sign of the reluctant spring. (Yes, asparagus is available pretty much year-round, but now is when it’s at its best.) First, the pencil-thin spears started showing up in the produce department, requiring little more than a quick blanch to render them bright green, crisp and delicious.

Next come thicker, “standard” spears, also good for a quick dip in boiling water, but equally wonderful – and perhaps more intensely flavored – when roasted or grilled. During these two stages, we greedily eat as much asparagus as many different ways as we can. Because next come the cigar-fat spears, so tough that you have to shave them. No, thanks. We’re done for the season.

For this recipe, roasted asparagus is topped with sautéed shallots and lardons (I used bacon – you can also use pork belly) and a poached egg for a quick, easy, light lunch. Well, easy with an asterisk. Every element of this dish is easy to do, but there are numerous moving parts that all happen simultaneously. Recipes sometimes refer to active time, that time when you’re actually hands-on doing stuff. The “active time” on this one is not unlike the old school circus act of spinning various plates on sticks. As you’re poaching eggs, you’re also keeping an eye on the bacon and shallots, making sure they don’t burn – and taking a quick peek at the asparagus in the oven.

Don’t be put off by poaching. Using poached eggs for this dish rather than frying them makes a big difference here. The asparagus is tossed in oil, and the bacon and shallot are cooked in a little oil as well as the bacon fat. The eggs, cooked only in water, add a leavening clean taste to the overall dish. And poaching eggs is easy, as long as you follow a few simple rules: keep the water slightly below simmering add a little vinegar to the water and stir the water to create a little whirlpool in the center before adding the egg. You’ll find complete directions in the recipe.

Serve this dish with slices of buttered toast and jam. For a more robust lunch, top each serving of asparagus with two poached eggs instead of one.

Critical race theory: Who gets to decide what is history?

Roasted Asparagus with Poached Eggs and Lardons
Serves 2

16 to 20 spears of asparagus, not too thin or thick, tough bottoms snapped off

Salt and freshly ground black pepper

4 strips bacon, sliced crosswise into 1/3-inch pieces

1 medium shallot, halved lengthwise and sliced crosswise

2 eggs (or more – see Kitchen Notes), the fresher the better

1. Preheat oven to 400 degrees F. Place asparagus spears on foil-lined, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat asparagus with oil. Arrange in a single layer on baking sheet. Roast in the oven for 10 to 15 minutes, until lightly browned and tender.

2. Meanwhile, cook the bacon and shallot. Drizzle a little olive oil in a medium nonstick skillet, add bacon and heat over a medium flame. As bacon starts to cook, stir occasionally. After a minute or so, add shallot and cook, stirring occasionally, until shallot is translucent and bacon is cooked through, 4 to 5 minutes. Remove from heat.

3. Also meanwhile, poach the eggs. Break the eggs into individual ramekins or small bowls (this will give you much better control than if you try to show off and pour them directly from the cracked egg shells). Heat about 1 inch of water in a medium nonstick skillet over medium flame. Do NOT bring the water to a boil. You don’t even want it to truly simmer – you just want it hot. When bubbles begin to coat the bottom of the pan, reduce heat to low.

Add a splash of vinegar to the pan to help hold the eggs together. Using a spoon, stir the water in the pan around the edges to create a gentle whirlpool in the center. Holding the ramekin close to the surface of the water, pour an egg into the center of the whirlpool. Let it cook undisturbed for about 30 seconds. Next, gently push any flyaway tendrils of egg white back toward the egg with a spoon. Cook the egg until just set, 3 to 4 minutes. Using a slotted spoon, transfer the egg to a folded paper towel on a plate. (If the egg is sticking to the pan, gently free it with a spatula.) Cook the second egg and transfer to its own folded paper towel.

You can poach the eggs first if you’re nervous about getting them right and gently reheat them in the skillet of water.

4. Assemble the dish. Divide asparagus spears between two plates. Spoon some bacon and shallot over them with a slotted spoon (no need to drain the bacon shallot mixture on paper towels – the drippings help flavor the dish). Top with poached eggs and season with salt and pepper. Serve. (This dish doesn’t need to be piping hot, just warm, so don’t overthink it.)


Roasted Asparagus with Poached Eggs, Sauce Hollandaise and Potatoes

For me the epitome of spring food - Asparagus. Every year as spring arrives, I impatiently wait as the stores and the Farmer's Market laden their crates and shelves with this delicate vegetable. Funnily enough until a few years ago I hardly ever went for the green sort, but always preferred the white Asparagus, which is actually more widely available in Germany.

I think it actually had to do with my memory of the last time I ate green asparagus. It was on an Air France flight to Paris. I was 18 and traveling with my dad. I remember ripping off the sticky aluminum foil from the tray. Inside I was greeted by a musty smell of meat and vegetables and the sight of 3 limp and overcooked asparagus spears. It was not very appetizing to say the least. The look on my dad's face was also one of disappointment. But bravely we both grabbed our forks firmly in our hands and pierced one of the asparagus spears. Just before we opened our mouths we took a quick glance at each other. As if to say "here goes nothing!" Then popped the slightly mushy stick into our mouths.

Pushing the tray, still half full, away from us, my dad sipped his whiskey to disinfect his taste buds, I patted down the paper napkin on the tray, in which the remnants of the asparagus spear was hidden. Without exchanging a word both my dad and I started laughing. Although, I still smile at the experience with my dad, there was nothing funny about the bitter and woody taste of asparagus. I did not touch a green asparagus for years after.

One spring afternoon in Germany, however, I bought some wonderful vivid green asparagus at the Farmer's Market. At home I prepared a fresh salad and dared to take another go at eating green asparagus. It was nothing compared to the sloppy stick on the flight all those years ago. This was crunchy, nuttier and so full of aroma. The best thing about it was I hardly had any work with it. No peeling, short cooking time and full flavor. Perfect!


  • Green asparagus is the more common variety found in the US and has a more powerful taste. It grows freely in flat beds, and, exposed to the sunlight, develops the chlorophyll that turns it green, giving it the full flavor.
  • White asparagus has a more delicate flavor and tender texture. It is grown underground to inhibit its development of chlorophyll content and therefore gets its distinctive white coloring. White asparagus is very popular in Germany and other European countries.
  • Purple asparagus is much smaller than the green or white variety and has a fruitier flavor. It has higher sugar and lower fibre levels in comparison to the green and white varieties.

Health Benefits
Asparagus is one of the most nutritionally well-balanced vegetables in existence. They are very low in calories and loaded with vitamins and minerals. A 100g of asparagus have only 24 calories! They are a great source of folic acid, vitamin A, B vitamins and vitamin C and provide a good amount of calcium and fiber to the diet. Asparagus have detoxifying and diuretic effects. The fibers found in asparagus help clean out the gastrointestinal tract. They also help the body get rid of the excess water. Asparagus also contains phytochemical glutathione, which has antioxidant and anticarcinogenic properties.

Selecting & Storing
Fresh asparagus should have firm, bright, smooth spears with full, tightly formed heads. When you snap freshly harvested asparagus, it should be crisp, moist and juicy. The ends of the stalks should not be too woody, although a little woodiness prevents the asparagus from drying.

Asparagus should be used within a day or two after purchasing, otherwise it starts to loose flavor. Store in the fridge, wrapped in a damp paper towel. Place the asparagus in the back of the refrigerator away from any light, as folate is destroyed by exposure to air, heat or light.
Asparagus can be enjoyed hot or cold. It is not necessary to peel the green asparagus, however the white one require a good amount of peeling with a special asparagus peeler. Cut off the woody ends of the asparagus. You can steam, roast or gently saute them. Served with a vinaigrette they taste delectable.

  • Try growing your own asparagus: Easy Gardening for Asparagus gives comprehensive instructions.
  • More about Asparagus on Wikipedia
  • Read my article on the Daily Tiffin about spring food.

This dish is simple but simply perfect. The asparagus is drizzled in olive oil, and some lemon juice, sprinkled with salt and pepper and then gently roasted in the oven. Leaves you time to prepare your own sauce Hollandaise. Ideally served with poached eggs and steamed new potatoes. The Prosciutto di Parma (Parma Ham) is entirely optional with this dish. I just enjoy the combination of the ham and the asparagus.

900g asparagus - washed and woody ends cut off.
4-5 tablespoons olive oil
juice of half a lemon
salt and pepper

For the poached eggs
1/2 liter vegetable stock
2 tablespoons tarragon vinegar
4 Grade A organic eggs - cold

Pre-heat oven to 180 degrees Celsius.

In an large, flat oven proof dish spread out the asparagus. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper. Using your fingers toss well so that the each asparagus spear is coated in the vinaigrette. Place in the oven and gently roast for 15 to 20 minutes.


How to poach eggs?
In a pot bring vegetable stock and vinegar to a rolling boil. Keeping the liquid at a good simmer hold a ladle just below the surface of the liquid. Break an egg into the ladle. This allows the egg to keep its form and hinders it from running throughout the pot. Always keep the ladle just below the surface and poach the egg for 3 to 4 minutes. Using a slotted spoon, carefully take the egg out of the simmering stock and place it in a metal bowl filled with luke warm salted water, so that the egg keeps its desired consistency. Cut up the edges of any loose egg white strands to give it a cleaner look. Poach each egg in this manner.

For first time poachers : You might find this video from Serious Eats on how to poach an egg very helpful.
For a quickie : Poached eggs in a microwave. I've never tried this out myself, but if anyone does please let me know how it worked out.
For big gatherings : Something I will definitely try out the next time I have a brunch gathering - Epicurious' Perfect Poached Eggs.

The perfectly poached eggs should be soft, with the whites just set and the yolks runny. HMMMNN!
I use vegetable stock instead of water as I find it gives it a delectable flavoring. If you prefer you can simply use water and vinegar.

Serve the roasted asparagus with a dollop of sauce Hollandaise and poached eggs with steamed new potatoes sprinkled with some fresh herbs or my favorite herb mixture.

You can also use white asparagus for this dish, but it requires a little more cleaning and peeling time. Instead of roasting them you can steam them in water with a dash of lemon juice, sugar and salt. Depending on their thickness this might take 20 minutes.

Verdict
For me this is the perfect spring food. Not only because I used asparagus as my spring vegetable, but also because the quick cooking method. Roasting vegetables is perfect. It allows you to sit down and enjoy a glass of chilled wine and the gorgeous warm weather outside. Who wants to spend hours in the kitchen when the glorious weather lures you outside? This is very much the kind of food we enjoy during the warmer months. Light and refreshing, quickly cooked but with a burst of delicate flavors.

What does your spring food look like? Don't forget your Spring Food for this month's Monthly Mingle. I am so looking forward to your creations.

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Watch the video: Asparagus with Prosciutto and Egg - Roasted Asparagus with Prosciutto Bits and Poached Egg (January 2022).