Author Notes
The perfect brunch for a sunny spring day. It's crispy, bright, and just downright tasty. Inspired by Ina Garten's Roasted Asparagus and Prosciutto. —Tory Nettleton
Ingredients
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1 bunch
of asparagus, tough ends snapped or cut off
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2-3
slices of prosciutto
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3
heaping tablespoons of pesto (any kind you like)
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2
heaping teaspoons of mayonnaise
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2
eggs
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Juice from 1/2 a lemon
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A few slices of baguette or sourdough for toasting
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Olive oil, to roast the asparagus
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Butter, to fry the eggs
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Kosher or sea salt, to season
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Freshly ground black pepper, to season
Directions
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Preheat the oven to 400 degrees.
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In a small bowl, mix your pesto, mayonnaise, and lemon juice to make an aioli. Set aside.
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Place the asparagus in a single layer on a sheet tray and drizzle with olive oil and some salt and pepper. Roast it for 10-15 minutes.
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Meanwhile, drizzle the tiniest bit of olive oil in a fry pan and add the prosciutto, also in a single layer. Cook on medium heat for just a few minutes on each side to crisp it up. Set it aside when it’s finished.
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Add butter to the fry pan and fry your eggs. I like to cover mine towards the end to set the whites while still keeping the yolks runny.
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While the prosciutto and eggs are cooking, toast your bread.
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Assembly: On a plate, add your toast on one side. In the middle, add the asparagus. Place a slice of prosciutto on top and then add an egg on top of that. Drizzle, dollop, or throw some pesto on top of that and you have yourself a sunny side up brunch for a sunny side up day. Add some sea salt flakes if you’re feeling particularly sassy, then feast in the sun.
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