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Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

[heart_this] · Jun 2, 2012 · 6 Comments

Prosciutto Wrapped Asparagus

Roast asparagus bundles wrapped in crispy and salty prosciutto topped with a poached egg and lemony and buttery hollandaise sauce.

Asparagus and hollandaise sauce were practically made for each other! It is such a magical combination of flavours and what better way to try out my first batch of super easy to make blender hollandaise sauce than on some asparagus? Although serving the hollandaise on some simple steamed asparagus would have been amazing, why not kick things up a bit by wrapping the juicy asparagus up in some salty bacon or even prosciutto for a treat? One of my favourite ways to enjoy asparagus is to roasted because the roasting concentrates its flavour and that seemed like the natural way to go with the prosciutto wrapped asparagus. The trick to this prosciutto wrapped asparagus is to try to balance the salty prosciutto with the asparagus so the number of spears of asparagus that you include in each bundle will depend on taste and how thick the asparagus is and I like to go with about 3 medium sized spears per bundle. Having both the asparagus and the hollandaise sauce in the mix already, I could not resist adding a poached egg with a runny yolk to turn the dish into one truly amazing spring breakfast or brunch.

Prosciutto Wrapped Asparagus
All by itself, the prosciutto wrapped asparagus makes for a great snack or appetizer!

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2

Roast asparagus bundles wrapped in crispy and salty prosciutto topped with a poached egg and lemony and buttery hollandaise sauce.

ingredients
  • 1 pound asparagus, trimmed
  • 6 slices prosciutto
  • 1 tablespoon olive oil
  • pepper to taste
  • 2 eggs
  • 1/4 cup hollandaise sauce
directions
  1. Wrap the asparagus with the prosciutto with three per bundle.
  2. Place the bundles on a baking sheet, drizzle with oil and season with pepper to taste.
  3. Roast in a preheated 400F/200C oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
  4. Bring a large pot of water to a boil and reduce the heat to medium.
  5. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
  6. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  7. Serve the prosciutto wrapped asparagus bundles topped with a poached egg and hollandaise sauce.
Similar Recipes:
Asparagus with a Poached Egg in Hollandaise Sauce
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Roasted Asparagus Crusted with Parmigiano Reggiano
Roasted Asparagus with Poached Egg
Crispy Baked Asparagus Fries

Appetizer, Breakfast, Food, Gluten-free, Low-carb, Recipe

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Reader Interactions

Comments

  1. Kitchen worktops guy says

    June 6, 2012 at 11:59 am

    Asparagus? Love it. Ham? Love it. Poached eggs? Love 'em. Hollandaise sauce? Oh yes. Every single element of this dish works for me.

    Reply
  2. Joanne says

    June 6, 2012 at 12:03 pm

    This would make for the perfect breakfast or brunch with that egg on top!

    Reply
  3. mireia badia says

    June 6, 2012 at 12:35 pm

    I have to say that Spanish ham is better than prosciutto (way better), this dish would be amazing with jamon serrano!!

    Reply
  4. Rosa's Yummy Yums says

    June 6, 2012 at 12:39 pm

    What a fantastic dish and combination! A perfect pairing.

    Cheers,

    Rosa

    Reply
  5. LINGUINI says

    June 6, 2012 at 8:49 pm

    looks very appetizing, you need to try

    Reply
  6. Sherron Watson says

    June 7, 2012 at 2:49 am

    Will have to give this a try.

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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