This classic breakfast or brunch dish combines perfectly cooked soft-boiled eggs with crispy asparagus spears for a simple yet elegant meal.
INGREDIENTS
- 12 medium-fat asparagus stalks
- 6 slices prosciutto
- 6 slices salami
- 6 slices chorizo
- 8 eggs
- Olive oil
- Salt & pepper

INSTRUCTIONS
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Trim off the woody ends of the asparagus and discard them.
- Wrap each asparagus stalk with a slice of prosciutto, salami, and chorizo.
- Place the wrapped asparagus on the baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat becomes crispy.
- While the asparagus roasts, cook the eggs. Bring a large pot of water to a boil, then gently lower the eggs in using a slotted spoon.
- Simmer the eggs for about 6 minutes, then drain and place them on a clean kitchen towel.
- Cut off the tops of the eggs (expect some mess) and serve them in egg cups or an egg carton.
- Pair the eggs with your roasted asparagus soldiers and season with salt & pepper to taste.
Notes: This dish is perfect for brunch or a light lunch, as it’s low-carb and gluten-free! You can find an assortment of cured meats at most grocery stores or specialty markets. If you have a Trader Joe’s nearby, they carry the exact trio of meats used in this recipe.