This recipe is a reminder that a few well-chosen ingredients can do the heavy lifting. Fresh asparagus and savory prosciutto roast together in minutes, creating crisp edges and tender centers with very little effort. Topped with a perfectly poached Pete & Gerry’s Organic Pasture-Raised Egg, each bundle gets a rich, velvety finish that only a high-quality egg can deliver. When the yolk breaks and mingles with the warm asparagus, it becomes its own simple sauce, turning an easy sheet pan dish into something that feels special enough for brunch or a light spring dinner.

Instructions

1. Roast the Prosciutto-Wrapped Asparagus

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place trimmed asparagus on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Divide asparagus into 6 to 8 small bundles (about 4 to 5 spears each).
4. Wrap one slice of prosciutto around each bundle, spiraling gently to secure.
5. Arrange bundles seam-side down on the baking sheet.
6. Roast for 12 to 15 minutes, until asparagus is tender and prosciutto is lightly crisped at the edges.
7. Remove from oven and keep warm while poaching the eggs.

2. Poach the Eggs

1. Bring a medium saucepan of water to a gentle simmer. The water should barely bubble.
2. Crack each Pete & Gerry’s egg into a small bowl.
3. Carefully slide one egg at a time into the simmering water.
4. Poach for 3 to 4 minutes, until the whites are set and the yolks remain soft.
5. Remove with a slotted spoon and briefly drain on a paper towel.

Need a refresher on your poaching technique? We can help! Check out our guide to perfect poached eggs!

3. Assemble and Serve

Arrange warm asparagus bundles on plates. Top each serving with a freshly poached egg. Finish with Parmesan, lemon zest, and black pepper if desired.

Break the yolk just before eating and let it mingle with the roasted asparagus and crisp prosciutto. It adds richness and brings everything together.