Go Back
This simple asparagus dish consists of a delicate egg ‘crepe’ wrapped around asparagus and wrapped again in prosciutto. Lunch, brunch or dinner recipe.

Spring Asparagus Bundles

Chef Shelley
summary A very thin spatula is helpful to flip the egg ‘crepe’ because they are a little delicate. Nothing you can’t handle. To make them vegetarian, omit ham and add ½ cup finely grated strong cheese like parmigiano-reggiano or pecorino romano to the egg mixture.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 8 -12 pieces

Ingredients
  

  • 8-12 stalks asparagus
  • 1/3 cup milk
  • 3 eggs
  • ½ chopped parsley dill, tarragon, chives, or a combination of any/all of these
  • 8-12 slices Bayonne or Parma ham or prosciutto

Instructions
 

  • Fill a pot large enough to hold the asparagus with just enough water to cover them by an inch. Add a couple teaspoons of salt and bring water to a boil (without asparagus).
  • Put asparagus into boiling water and cook for just 3-4 minutes or until the tip of a knife pierces them with a little resistance. Time will vary depending on the size of your asparagus.
  • Immediately remove asparagus to a bowl of ice water to stop cooking.
  • Asparagus can be stored in an airtight container/ziplock in the fridge for a couple days at this point.
  • Heat a 10” or 12” nonstick sauté pan over medium-high heat.
  • Whisk milk, eggs, and a pinch of salt together until thoroughly combined.
  • Ladle about a quarter cup of egg mix into pan and swirl pan to distribute eggs into a large pancake shape. Immediately sprinkle with herbs.
  • Cook until just starting to turn golden 1-2 minutes. Flip and cook just to finish other side 30 seconds to 1 minute. Remove and stack on a plate, they won’t stick to each other. Repeat until all the egg mixture is cooked.
  • Cut each egg crepe in half. Wrap each asparagus spear with egg and then prosciutto.
  • They can be eaten immediately or kept in the fridge for a day and then served.