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Prosciutto-wrapped green asparagus with jammy eggs and basil mayo

Prosciutto-wrapped green asparagus with jammy eggs and basil mayo

Based on 8 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"This simple recipe is perfect for your coming Easter brunch. With tender in-season green asparagus, jammy eggs and refreshing basil dip, satisfaction is guaranteed for adults and kids alike. If you want to maximize the wow factor, you can poach the eggs instead of soft-boiling them."
Difficulty
Easy 👌
Preparation
15 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
12 stalks
green asparagus
2
eggs
4 slices
prosciutto
125 g
cherry tomatoes
1 tbsp
Dijon mustard
½
lemon
1 tbsp
honey
20 g
basil
2 tbsp
mayonnaise
2 slices
sourdough bread
olive oil
salt
pepper
MetricImperial

Utensils

oven, pastry brush, baking sheet, parchment paper, knife, cutting board, pot, bowl, immersion blender

How-To Videos

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how-to-prepare-green-asparagus

How to prepare green asparagus

how-to-cook-the-perfect-egg

How to cook the perfect egg

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Homemade sourdough starter

Nutrition per serving

Cal723
Fat27 g
Protein32 g
Carb690 g
  • Step 1/ 3

    Preheat the oven to 200°C/392°F. Cut off the woody bottom of the green asparagus. Wrap three asparagus spears with a slice of prosciutto. Brush asparagus bunches and cherry tomatoes with a little olive oil and place on a baking sheet lined with parchment paper. Leave some space for the bread. Bake asparagus in the oven for approx. 12-15 min until asparagus is tender and prosciutto is crispy. Drizzle bread with a little olive oil. Add bread to the baking sheet in the remaining 5-8 min.
    • 12 stalks green asparagus
    • 4 slices prosciutto
    • 125 g cherry tomatoes
    • olive oil
    • 2 slices sourdough bread
    • oven
    • pastry brush
    • baking sheet
    • parchment paper
    • knife
    • cutting board

    Preheat the oven to 200°C/392°F. Cut off the woody bottom of the green asparagus. Wrap three asparagus spears with a slice of prosciutto. Brush asparagus bunches and cherry tomatoes with a little olive oil and place on a baking sheet lined with parchment paper. Leave some space for the bread. Bake asparagus in the oven for approx. 12-15 min until asparagus is tender and prosciutto is crispy. Drizzle bread with a little olive oil. Add bread to the baking sheet in the remaining 5-8 min.

  • Step 2/ 3

    Meanwhile, boil the eggs until the yolk is slightly runny, for approx. 6-8 min. Prepare the dip: In a mixing bowl, use an immersion blender to purée the basil with the juice of half a lemon, mayonnaise, mustard, honey to a smooth dip. Season with salt and pepper.
    • 2 eggs
    • 20 g basil
    • ½ lemon
    • 1 tbsp Dijon mustard
    • 1 tbsp honey
    • salt
    • pepper
    • pot
    • bowl
    • immersion blender

    Meanwhile, boil the eggs until the yolk is slightly runny, for approx. 6-8 min. Prepare the dip: In a mixing bowl, use an immersion blender to purée the basil with the juice of half a lemon, mayonnaise, mustard, honey to a smooth dip. Season with salt and pepper.

  • Step 3/ 3

    When the eggs are ready and cool to handle, peel them and halve. Remove the asparagus and bread from the oven. Spread some of the dip on the toasted bread slices and arrange asparagus on top. Top with the egg and cherry tomatoes and drizzle the remaining dip. Garnish with more basil, if desired.

    When the eggs are ready and cool to handle, peel them and halve. Remove the asparagus and bread from the oven. Spread some of the dip on the toasted bread slices and arrange asparagus on top. Top with the egg and cherry tomatoes and drizzle the remaining dip. Garnish with more basil, if desired.

  • Enjoy your meal!

    Prosciutto-wrapped green asparagus with jammy eggs and basil mayo

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