
Poached eggs top asparagus with Prosciutto di Parma and Pecorino.
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Nutrition per Serving
Ingredients
Estimated total cost: €12.74 · €3.18/serving
- 8 tablespoons extra-virgin olive oil, preferably unfiltered*Est. price €0.48–€1.20
- 4 teaspoons sea saltEst. price €0.04–€0.12
- 2 teaspoons black pepperEst. price €0.06–€0.18
- 8 large eggsEst. price €2.40–€4.00
- 32 large asparagus spears (about 3 pounds), trimmed and peeledEst. price €1.60–€3.20
- 8 teaspoons freshly lemon juice (from 1 medium lemon)Est. price €0.16–€0.40
- 8 thin slices proscuitto di Parma (about 4 ounces total)Est. price €4.80–€8.00
- 3 ounces Pecorino PepatoEst. price €3.00–€5.40
- 2 tablespoons lat-leaf parsley,Est. price €0.20–€0.50
Steps
- 1Prepare a large bowl of ice water. In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and cook, uncovered, until it reaches a crisp-tender texture, which should take about 2 to 3 minutes. Once done, drain the asparagus and promptly submerge them into the ice water to halt the cooking process. Drain them again and gently pat dry using a clean kitchen towel.
- 2Heat the grill to a medium temperature before cooking.
Cultural note
The combination of asparagus and prosciutto in this dish is a classic Italian pairing, showcasing the influence of Italian cuisine. The use of pecorino pepato cheese and lemon juice adds a touch of Mediterranean flavor, further emphasizing the dish's cultural roots.
Seasonal note
Asparagus is in season during spring, making this dish ideal to enjoy during that time. Prosciutto is typically available year-round, ensuring this dish can be made at any time.
Health note
This dish is a good source of protein and healthy fats from eggs and olive oil. It is low in carbohydrates and sugar, making it a suitable option for those following a low-carb diet. The asparagus provides fiber and essential vitamins A and C, while the prosciutto adds some cholesterol and saturated fat.
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