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Asparagus with poached egg, prosciutto, brown butter & parmesan


  • Trim and cook the asparagus until tender in plenty of salted, boiling water in 2 or 3 lots. Drain very well.
  • Then heat a little water in a wok (or large non-stick pan), add a little vinegar, swirl and carefully poach the eggs.
  • At the same time, heat a little oil in another non-stick pan and fry the prosciutto until crispy. Drain well on kitchen paper towels.
  • Then add the butter to the pan and gently cook until lightly brown.
  • To serve, arrange the asparagus on individual plates, top with an egg, the butter sauce, prosciutto and parmesan.
  • nb.  For a vegetarian option, leave out the bacon.


  • 2-3 bunches asparagus
  • sea salt
  • 4 eggs
  • white wine vinegar
  • olive oil
  • 4-8 slices prosciutto
  • 4 good knobs butter
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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