Roasted Asparagus, Crisp Prosciutto and Poached Egg Salad with Hot Chilli Butter Dressing

A vibrant salad of charred asparagus, crispy prosciutto, and poached eggs finished with a spicy, buttery chive dressing.

Healthy Spring Asparagus Prosciutto Poached Egg

Estimated Nutrition

Calories

895.4

kcal / serving

895.4 kcal total

Carbs

8.1g

per serving

8.1 g total

Fat

84.2g

per serving

84.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Ketchup

Dairy

Butter

for the salad

piece

Eggs

free-range

Butter

for the dressing

Meat

slices

Prosciutto

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Chilli Flakes

pinch

Cayenne Pepper

tbsp

Chives

chopped

Vegetables

bunch

Asparagus

Method

Melt 30g of butter in a hot griddle pan and char the asparagus for five minutes.

Fry the prosciutto in a separate non-stick pan until crisp.

Poach the eggs in simmering water for four minutes using a whirlpool technique.

In a saucepan, melt 50g of butter with spices, ketchup, and chives to make the dressing.

Assemble the asparagus, eggs, and prosciutto on a plate and drizzle with the butter dressing.