Prosciutto Wrapped Asparagus
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 2 cups cooked organic white quinoa
  • 12 asparagus spears
  • 6 prosciutto slices
  • 1 tsp olive oil
  • 2 eggs
  • Pepper, to taste
  1. Cook the quinoa according to the package directions and set aside.
  2. Rinse the asparagus, and cut off the hardened ends (about 2 inches off the bottom).
  3. Place the asparagus in a steamer over boiling water, and steam for 10 minutes.
  4. Allow the asparagus to cool until you can touch them, then wrap each one with half of a prosciutto slice.
  5. Heat the olive oil on medium heat in a skillet (not too hot, it should not smoke!), and swirl around to coat.
  6. Add the asparagus spears in a single layer, and cook each side for 2-3 minutes, until slightly browned.
  7. Repeat for the additional spears.
  8. In the meantime, heat another greased skillet over medium heat and crack the two eggs on top. Cook (covered if possible) for 7 minutes, until yolk is cooked through.
  9. Season with pepper to taste.
Makes 12 spears
Recipe by My San Francisco Kitchen at