Fried Eggs with Prosciutto and Asparagus

For a quick weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.

  • Servings: 4
Fried Eggs with Prosciutto and Asparagus

Source: Martha Stewart Living, April 1999


  • 1 pound (16 spears) asparagus
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, melted
  • 4 large eggs
  • 1/4 pound thinly sliced prosciutto
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon coarsely chopped flat-leaf parsley


  1. Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside.

  2. Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes.

  3. Place several slices of prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve.


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