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+ servings
5 from 1 vote
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Asparagus with Hard Boiled Egg and Prosciutto

Hard boiled eggs are chopped and sprinkled over the Asparagus before adding thin slices of prosciutto
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Salad, lunch
Cuisine: American
Keyword: vegetable, Side Dishes
Servings: 4 people
Calories: 272kcal


  • egg piercer


  • 16 pc asparagus large not pencil thin
  • 2 eggs
  • ¼ lb prosciutto di parma sliced thin


  • ¼ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried mustard
  • ½ tsp salt
  • ¼ tsp pepper



  • pierce eggs with egg piercer
  • boil water in a sauce pan and gently add eggs
  • boil eggs for 10 minutes and then turn off heat. Leave eggs in hot water.


  • peel the stem of asparagus and cut an inch off bottom. Rinse in cold water.
  • Boil water in a large, deep frying pan. Asparagus need to lay flat in pan.
  • add asparagus to pan so they are completely submerged in water
  • boil for 5 or 6 minutes until bright green and fork tender
  • remove from heat and place asparagus in ice and water to stop cooking


  • Mix ingredients together and whisk rapidly until emulsified.
  • Taste to adjust salt and pepper

Assemble Plate

  • Peel eggs and separate yolk from white. Chop each separately
  • Lay 4 asparagus on each plate
  • Drizzle dressing over asparagus
  • Top with a line of chopped egg yolk and chopped egg white
  • Add sliced prosciutto and serve


I always pierce my eggs with an egg piercer before I boil them. This prevents the dark line appearing between the yolk and white and will also make the egg easier to peel.


Serving: 1person | Calories: 272kcal | Carbohydrates: 1g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 511mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg