Roasted Parmesan Asparagus with Poached Eggs and Prosciutto

1. 1

   Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.

2. 2

   Add prosciutto; saute until almost crisp, about 1 minute.

3. 3

   Transfer to paper towels.

4. 4

   Preheat oven to 400F.

5. 5

   Spray rimmed baking sheet with nonstick spray.

6. 6

   Toss asparagus on sheet with remaining oil, then arrange close together.

7. 7

   Sprinkle with salt and pepper.

8. 8

   Roast until tender, about 12 minutes.

9. 9

   Sprinkle cheese over; roast until melted, about 5 minutes.

10. 10

    Divide among 4 plates.

11. 11

    Cover to keep warm.

12. 12

    Meanwhile, pour enough water into large skillet to reach depth of 2 inches.

13. 13

    Add 1 teaspoon salt; bring to boil.

14. 14

    Reduce heat to medium.

15. 15

    Crack 4 eggs, 1 at a time, into simmering water.

16. 16

    Cook until whites are set but yolks are still soft, about 3 minutes.

17. 17

    Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate.

18. 18

    Sprinkle each serving with prosciutto and thyme.

19. 19

    Season with salt and pepper; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.