Garlic Roasted Asparagus with Prosciutto
Garlic Lemon Infused Avocado Oil adds tremendous flavor to roasted asparagus in one simple step. Crisp, salty prosciutto forms a snug wrap around the veggies and poached eggs create a natural yolky sauce to drizzle over. Best enjoyed any time of day!
- 1 lb fresh asparagus
- 2-3 tbsp Garlic Lemon Infused Avocado
- salt & pepper to taste
- 1 oz prosciutto thinly sliced
- 4 eggs cooked as desired
- For garnish: chopped parsley chives, or other fresh herbs
Preheat the oven to 400Line a half-sheet pan with parchment or silpat.
Wash and trim the asparagus. Coat evenly with Garlic Lemon Infused Avocado Oil. Season with salt and pepper (go easy on the salt as prosciutto is salty). Divide the asparagus into 4 bunches and wrap each bunch loosely with prosciutto.
Lay the bunches out on the lined sheet pan with room in between each bunch for air circulation. Bake 15-20 minutes, or until the asparagus begins to brown and the prosciutto is crispy (cook time will depend on the thickness of your asparagus).
Garnish with chopped herbs, as desired. Top with eggs and serve.