Egg Salad
Lidey Heuck
665 ratings with an average rating of 4 out of 5 stars
665
20 minutes
Asparagus With Prosciutto and Egg
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3large eggs
- 1½ounces prosciutto, preferably San Daniele, in about two thin slices
- ¼cup dry bread crumbs
- 4tablespoons extra-virgin olive oil
- 1½pounds medium-thick asparagus, ends snapped off, peeled
- Salt and ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
171 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.
- Step 2
Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them. Mix them in a bowl with the remaining olive oil and season with salt and pepper.
- Step 3
Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.
Private Notes
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Cooking Notes
Judith Bluysen
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.
Lydia
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.
mary
I roasted the asparagus instead of boiling....liked the flavor better. I too would just chop the prosciutto not use a processor again.
Clara
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.
venera
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.
Sam
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.
Rebecca Goodsell
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.
Fran
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.
Antonia
I grilled the asparagus and then followed the recipe. Came out really good and enjoyed it.
Clara
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.
Anna
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.
Lauren S
I didn't have prosciutto so used about 2 oz pancetta instead. It was lovely!
Mary
Omigod this is good. Even my non-asparagus loving husband likes it. Makes a wonderful first course.
mary
I roasted the asparagus instead of boiling....liked the flavor better. I too would just chop the prosciutto not use a processor again.
Lydia
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.
sarahpatto
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.
Judith Bluysen
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.
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