Roasted Asparagus With Pesto And An Egg Recipe

Name: Roasted Asparagus With Pesto And An Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch of asparagus, tough ends snapped or cut off; 2-3 slices of prosciutto; 3 heaping tablespoons of pesto (any kind you like); 2 heaping teaspoons of mayonnaise; 2 eggs; Juice from 1/2 a lemon; A few slices of baguette or sourdough for toasting; Olive oil, to roast the asparagus; Butter, to fry the eggs; Kosher or sea salt, to season; Freshly ground black pepper, to season

Servings: persons

1 bunch of asparagus, tough ends snapped or cut off
2-3 slices of prosciutto
3 heaping tablespoons of pesto (any kind you like)
2 heaping teaspoons of mayonnaise
2 eggs
Juice from 1/2 a lemon
A few slices of baguette or sourdough for toasting
Olive oil, to roast the asparagus
Butter, to fry the eggs
Kosher or sea salt, to season
Freshly ground black pepper, to season

1
Preheat the oven to 400 degrees.
2
In a small bowl, mix your pesto, mayonnaise, and lemon juice to make an aioli. Set aside.
3
Place the asparagus in a single layer on a sheet tray and drizzle with olive oil and some salt and pepper. Roast it for 10-15 minutes.
4
Meanwhile, drizzle the tiniest bit of olive oil in a fry pan and add the prosciutto, also in a single layer. Cook on medium heat for just a few minutes on each side to crisp it up. Set it aside when it's finished.
5
Add butter to the fry pan and fry your eggs. I like to cover mine towards the end to set the whites while still keeping the yolks runny.
6
While the prosciutto and eggs are cooking, toast your bread.
7
Assembly: On a plate, add your toast on one side. In the middle, add the asparagus. Place a slice of prosciutto on top and then add an egg on top of that. Drizzle, dollop, or throw some pesto on top of that and you have yourself a sunny side up brunch for a sunny side up day. Add some sea salt flakes if you're feeling particularly sassy, then feast in the sun.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch of asparagus, tough ends snapped or cut off, 2-3 slices of prosciutto, 3 heaping tablespoons of pesto (any kind you like), 2 heaping teaspoons of mayonnaise, and more.

Yes, Roasted Asparagus With Pesto And An Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Asparagus With Pesto And An Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions