Asparagus With Prosciutto and Egg Recipe (2024)

This was excellent, but next time will serve it on a bed of wilted watercress or spinach and make a full meal of it. Also, I think I processed the prosciutto and crumbs too much; they would have been more interesting had they not melded as much as they did.

Based on fellow cook Judith's feedback, I served this on a base of sauteed baby tatsoi (a Chinese green that is slightly bitter). The greens were a great way to enjoy the crumbled toppings fully, since they didn't stick so well to the asparagus spears. Also, I hate cleaning out the food processor--all those parts!--so I just chopped and fried up some bacon and added it along with toasted bread crumbs. Prefer having the separate flavors as well.

I roasted the asparagus instead of boiling....liked the flavor better. I too would just chop the prosciutto not use a processor again.

This is a delicious and very easy recipe. Inspired by a similar asparagus recipe from Ottolenghi, I added capers, which provided a wonderful briny note.

I used the recommendations provided by others and roasted the asparagus rather than blanching, and chopped the prosciutto rather than using the food processor. Additionally, I crisped up a few slices of prosciutto in a 400 degree oven and then crumbled it on top of the dish.

All the components were tasty but I agree it didn’t meld together well. In addition to adding prosciutto to the crumble next time, I think a hollandaise sauce would be a nice touch too.

Was an interesting dish. But I had difficulty with the bread crumb mixture. Was too coarse more crouton than crumbs. Will revisit Oh roasted asparagus instead of steaming.

Everyone loved this! I decided to roast the asparagus with some olive oil & lemon pepper salt instead of boiling, and they were delicious. I also had pancetta and used it instead of the prosciutto. It provided just the right amount of saltiness and bacon-y flavor. Perfect! I will make this again.

I grilled the asparagus and then followed the recipe. Came out really good and enjoyed it.

This is a delicious and very easy recipe. Inspired by a similar asparagus recipe from Ottolenghi, I added capers, which provided a wonderful briny note.

I had trouble with this recipe. The eggs came out with still-runny yolks which kind of ruined it, and trying to fry the prosciutto-breadcrumb mixture in oil just made it soggy. Next time I would cook the eggs longer and use much less oil when frying the crumbs.

I didn't have prosciutto so used about 2 oz pancetta instead. It was lovely!

Omigod this is good. Even my non-asparagus loving husband likes it. Makes a wonderful first course.

I roasted the asparagus instead of boiling....liked the flavor better. I too would just chop the prosciutto not use a processor again.

Based on fellow cook Judith's feedback, I served this on a base of sauteed baby tatsoi (a Chinese green that is slightly bitter). The greens were a great way to enjoy the crumbled toppings fully, since they didn't stick so well to the asparagus spears. Also, I hate cleaning out the food processor--all those parts!--so I just chopped and fried up some bacon and added it along with toasted bread crumbs. Prefer having the separate flavors as well.

We loved this. Looked pretty and made a nice substantial dish - good enough for light supper. Great to have a dish similar to usual steamed asparagus but with some additional flavors and some protein added.

This was excellent, but next time will serve it on a bed of wilted watercress or spinach and make a full meal of it. Also, I think I processed the prosciutto and crumbs too much; they would have been more interesting had they not melded as much as they did.