Roasted Asparagus with Pesto and an Egg

By Tory Nettleton
April 21, 2015
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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

Serves: 2

  • 1 bunch of asparagus, tough ends snapped or cut off
  • 2-3 slices of prosciutto
  • 3 heaping tablespoons of pesto (any kind you like)
  • 2 heaping teaspoons of mayonnaise
  • 2 eggs
  • 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
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix your pesto, mayonnaise, and lemon juice to make an aioli. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. While the prosciutto and eggs are cooking, toast your bread.
  7. 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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