Eggs are a natural pairing to asparagus and are the perfect dip for baked, tender spears. In this recipe, asparagus is baked in the oven with eggs and sprinkled with fried prosciutto ham.
- 500g asparagus
- 2 tbsp. oil
- 4 slices fresh prosciutto ham
- Salt and pepper
- 4 eggs
Finely chop the prosciutto. Heat 1 tbsp. of the oil in a frying pan and fry the prosciutto until just crisp. Set to one side. Meanwhile, snap the woody ends off of the asparagus.
Preheat oven to 200C. Toss asparagus with the remaining oil, salt and pepper and lay in a single layer on a flat baking tray. Bake for 5-6 minutes. Turn over.
Meanwhile, crack the eggs into individual jugs (or crack them into one jug one at a time). Use tongs to move the asparagus spears into 4 rough circles or squares, so that you have 4 spaces on the tray to place the eggs. Carefully pour the eggs from the jug onto the tray, into the spaces you made, and carefully put the tray back into the oven. Bake for another 5 minutes or until the eggs are fully cooked to your liking.
To serve, sprinkle the asparagus and eggs with fried prosciutto.