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Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon. Reviews for: Photos of Roasted Asparagus Prosciutto and Egg. Asparagus and eggs go together really well and there are a wide range of combinations.
Alright, don’t linger, let’s approach this asparagus and eggs formula with 4 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 4 methods. You should devote a while on this, so the resulting food could be perfect.
Composition of Asparagus and eggs:
- Need 1 bunch of asparagus with ends cut off
- Give of Butter
- Prepare 2 eggs
- Make ready 1 handful Grated Parmesan
Content and photographs are copyright protected. Asparagus and fried eggs are a classic springtime combo for good reason–they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within. There's definitely something about eggs and asparagus together.
Asparagus and eggs start cooking:
- Cut the white ends off the asparagus. In this case because they were a bit too long I cut the ends in little pieces so that they cook faster
- Add the asparagus ends in a pan with melted butter (golden not brown). These need to cook longer than the tips so cook these for around 5 min on their own
- Add the tips and some water and close with a lid so that they get steamed. Keep adding water a little at the time as needed so that they don’t burn
- When cooked (you can test this by testing it with a fork) add a generous handful of Parmesan and crack both eggs on top. Cover with a lid again so that the eggs cooks with steam without any need for oil or flipping
Trim off the asparagus bottoms and then slice the asparagus like you would green onions so you end up with thin rounds. This asparagus mushroom egg bake is perfect for brunch or breakfast! Egg casseroles can also be prepared the night before. Cover the uncooked, prepared egg bake and place it in the fridge overnight. It features a simple poached egg served over asparagus spears cooked in a lemon-butter sauce.
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