Roasted Asparagus with Crispy Prosciutto and Poached Egg
- 4 teaspoons olive oil, divided
- 4 thin prosciutto slices, thinly sliced crosswise
- Nonstick vegetable oil spray
- 20 asparagus spears, trimmed
- 1 2-ounce piece Parmesan cheese, shaved into strips
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon chopped fresh thyme
- This recipe is gluten-free
- Produce
- Asparagus spears (20)
- Thyme, fresh (1 tablespoon)
- Meat
- Prosciutto, thin slices (4)
- Cooking & Baking
- Olive oil (4 teaspoons)
- Salt (1 teaspoon)
- Vegetable oil spray, Nonstick (1)
- Dairy
- Parmesan cheese (1 2-ounce piece)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 17, 2011 (1 year ago).
17 people saved this recipe.
