Prosciutto wrapped asparagus bundles make a beautiful, tasty appetizer. Topped with poached eggs, they turn into a filling lunch or brunch.
Prosciutto wrapped asparagus is an impressive dish for sure. But it’s one of those dishes that are easier to make than it looks like. It’s one of my favorite appetizers! (Roasted artichokes are wonderful too).
How to make prosciutto wrapped asparagus
Scroll down to the recipe card for the full details. The basics are simple. Grill the asparagus, poach the eggs, then assemble the bundles and top them with the poached eggs. It really is that easy.
Why the combination works
The combination of asparagus and prosciutto is a classic one. The saltiness and creaminess of the prosciutto work beautifully with the crisp, fresh flavor of the asparagus.
Is this a healthy recipe?
Asparagus is obviously very healthy, and eggs are nutritious. As far as cured meats go, prosciutto is actually one of the better ones. While high in sodium, it’s relatively easy to find prosciutto that contains just pork and salt, with no nitrites, additives, and preservatives.
How to serve prosciutto wrapped asparagus
Prosciutto wrapped asparagus is often served as an appetizer. But if you add a poached egg or two, you get a wonderful, filling, delicious lunch or brunch. It’s actually one of my favorite lunches!
What to do with leftovers?
You can keep leftovers of the asparagus and prosciutto in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power. As for poached eggs, I never tried keeping those, although this article says it’s possible. Try at your own risk! 🙂
More tasty appetizers
Prosciutto Wrapped Asparagus
- 12 medium asparagus spears, tough ends trimmed
- 2 teaspoons olive oil
- 2 large eggs
- 1 tablespoon vinegar
- 4 paper-thin slices prosciutto, 2 oz total
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Grill the asparagus:
- Heat a dual-contact grill (such as George Foreman) or regular grill. Brush the asparagus with the olive oil. Grill 5 minutes in a dual-contact grill, 8-10 minutes in a regular grill, turning often, until just tender. Transfer to a plate.
Poach the eggs:
- While the asparagus is grilling, bring water to a boil in a large pot over high heat. Break each egg into a small bowl. Once the water has boiled, reduce the heat to medium-high to achieve a gentle boil. Add the vinegar to the water - this will help the egg whites congeal.
- Use a hand whisk to vigorously whisk the water, then slide the first egg into the resulting whirlpool. This will help the egg hold its shape when it first enters the water. Repeat with the second egg, then cover the pot, turn the heat off and set the timer for 5 minutes.
- When done, use a slotted spoon to lift the eggs out of the water and place them for a few seconds on a paper towel, to drain. Egg whites should be cooked-yet-creamy. Yolks should appear soft. When cut open, they should be thick but gooey.
Make the bundles:
- Wrap 3 asparagus spears in each slice of prosciutto. Arrange 2 of these bundles on each of your two serving plates and top with an egg. Sprinkle the eggs and the asparagus with salt and pepper. Serve immediately.