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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
bunch of asparagus, tough ends snapped or cut off
slices of prosciutto
heaping tablespoons of pesto (any kind you like)
heaping teaspoons of mayonnaise
Juice from 1/2 a lemon
A few slices of baguette or sourdough for toasting
Olive oil, to roast the asparagus
Butter, to fry the eggs
Kosher or sea salt, to season
Freshly ground black pepper, to season
- Preheat the oven to 400 degrees.
- In a small bowl, mix your pesto, mayonnaise, and lemon juice to make an aioli. Set aside.
- 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.
- 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.
- 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.
- While the prosciutto and eggs are cooking, toast your bread.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff