Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Parmesan Toasts with Asparagus, Prosciutto, and Eggs
Photo by Iain Bagwell


  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 fresh rosemary sprig, about 3 in. long
  • 2 large eggs
  • 8 asparagus spears, ends trimmed
  • ¼ cup grated parmesan cheese
  • 4 thin slices (2 oz.) prosciutto
  • + 2 more ingredients
    • 2 slices crusty bread such as ciabatta, sliced 1 in. thick
    • 2 tablespoons extra-virgin olive oil, divided

1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb. 2. Put bread slices in pan an...

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