This Roasted Asparagus and Prosciutto Bowl is a delicious grain bowl! Crisp prosciutto and tender asparagus over farro are topped with a poached egg for this light and so flavorful meal! Runny egg yolks win every time!
Roasted Asparagus
What’s your favorite thing about spring? Mine is asparagus! When those first tender stalks start appearing at the grocery store and farmer’s market, I grab them up.
It’s so sad to think that I grew up hating asparagus. But it’s no wonder, the only asparagus I ever had was from a can!
Now, I can’t get enough of fresh asparagus. I especially love the slender stalks, so slender they almost don’t even need cooking.
When you go grocery shopping, by enough asparagus to make this grain bowl and this Roasted Cod with Asparagus and Jalapeño Dressing, it is so good!
If you can only find the thicker stalked asparagus, you can still try the other two recipes, but this Quick Pickled Asparagus makes the most amazing pickles!
Roasted Asparagus Grain Bowl
When I came home from the grocery store with my tender spears of asparagus, I wanted to showcase them in an easy one bowl meal.; We are big on grains around here.
For this bowl, I used organic farro because I like it’s chewy texture. You can use your favorite grain – brown rice, spelt, bulgur, even quinoa would work. To cook grains, I always refer to Whole Grains Every Day by Lorna Sass. It’s my go to book when cooking grains.
I chose prosciutto because it has such a natural affinity with asparagus. Bacon or pancetta would also work.
The grain bowl was topped with a poached egg, because everything is better with an egg on it! When the yolk is broken it mixes with the lemon juice to make a delicious dressing for the bowl.
Looking for More Healthy Grain Recipes
Chicken and Sweet Potato Farro Salad
Lemon Cumin Grilled Chicken on Farro Salad
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Roasted Asparagus and Prosciutto Farro Bowls
Ingredients
- 4 cups asparagus tough ends trimmed and cut into 1 inch pieces
- 4 ounces prosciutto diced
- 2 cups dry farro or 4-5 cups, cooked
- 4 eggs
- 1 lemon
- olive oil
Instructions
- To cook farro. Bring 3 cups of water to a boil in a kettle. Heat a heavy saucepan over medium heat, add the farro and toast it slightly, stirring until there is a toasty aroma. Turn off the heat, stand back and gradually add the water (it will bubble and foam up). Add 1/4 teaspoon salt. Return it to a boil, then reduce the heat, cover and simmer until tender 20-30 minutes. Turn off the heat and let it rest for 10 minutes. Drain off any excess water and fluff with a fork.
- Meanwhile, preheat oven to 400. Place asparagus and prosciutto on baking sheet, drizzle with olive oil and salt and pepper. Toss to combine. Roast for 7-10 minutes.
- To make poached eggs. Heat 1 1/2 inches of water in a small non-stick skillet to boiling. Lower heat until the water barely bubbles. Break the eggs one at a time into a shallow bowl and ease them into the water one at a time. Spoon water over the top, cook 3 - 5 minutes. Remove with slotted spoon, draining off water. You can place on a paper towel to pat dry if you'd like, I usually don't bother.
- Divide farro among four serving bowls. Tops with asparagus and prosciutto. Squeeze a wedge of lemon juice over the top. Place poached egg on top and sprinkle with salt and a generous grind of fresh black pepper.
Notes
Nutrition
Note this was originally published in 2015 and has been updated for 2019.
Veena Azmanov says
April 18, 2018 at 11:12 amWow, this recipe looks incredible! Very interesting combination of ingredients. I really like! I definitely want to try it and I’m sure it is very tasty! Thank you for sharing this great recipe! I am pinning this recipe for later!
Pam says
April 18, 2018 at 10:49 amThis dish combines two of my favorites – asparagus and proscuitto! I’ve just cooked with farro for the first time recently, and absolutely loved it too! Must try this.
rebecca says
April 18, 2018 at 10:21 amthis looks amazing! totally have to make it now that asparagus is in season. woot!
Dawn - Girl Heart Food says
April 18, 2018 at 10:05 amHUGE farro lover over here!! It’s so hearty! This is such a delicious dish, especially now that asparagus is in season. And who doesn’t love prosciutto ?? YUM!
Sues says
April 18, 2018 at 9:45 amI love when I can find thin asparagus! And there’s seriously no better combo than asparagus and prosciutto… Plus a bonus egg on top!
Miz Helen says
April 3, 2017 at 8:46 pmRoasted Asparagus and Prosciutto Farro Bowl look fabulous! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Heather says
March 30, 2017 at 2:51 pmEverything should definitely be topped with an egg! haha! I love how nutritious this is, and yummy! Thanks for sharing!
Ann says
March 29, 2017 at 1:51 amSwap the farro for a thick slice of hot buttered toast and it’s a date!
Valerie says
May 11, 2015 at 8:57 pmLove this! I rarely make Farro but wheatberries are my grain of choice.. I need to branch out. This looks fabulous!
Pam Greer says
May 12, 2015 at 1:38 pmI like wheatberries too.
Susan // the wimpy vegetarian says
May 11, 2015 at 5:04 pmYes to farro with an egg on top. It’s such a winning combination!!
Pam Greer says
May 12, 2015 at 1:38 pmIsn’t it though?!
jenna @ just j.faye says
May 11, 2015 at 9:36 amThis is my kind of meal! I am all about the roasted asparagus right now (it’s just so amazing) and I pretty much put a fried egg on everything. I have been doing a little experimenting with poaching eggs, but don’t use any equipment – I just drop it in the water and it turns out just fine (for me).
I haven’t made farro before, but have had it in other salads and love it. I will be buying it on my next trip to the grocery store! Thanks for the great recipe!
Pam Greer says
May 11, 2015 at 9:40 amI hope you like it!
Katie @ Recipe for Perfection says
May 11, 2015 at 7:00 amI love roasted asparagus but have never cooked farro. I’ll have to give this a try sometime!
Pam Greer says
May 11, 2015 at 9:40 amFarro is one of my favorite grains – so chewy!
Kayte says
March 29, 2015 at 5:54 pmPinned and will try soon, thanks!
Patricia @ Grab a Plate says
March 28, 2015 at 12:00 amThese are all of my favorites! I’ve been really loving farro lately! This looks so delicious!
Ann says
March 27, 2015 at 10:37 pmAsparagus and egg are a killer combination. Haven’t tried farro.
fabiola@notjustbaked says
March 27, 2015 at 6:56 pmEgg on top of anything and there is the perfect dish. I also love farro, it is so good with egg.
Sippitysup says
March 27, 2015 at 3:15 pmThat super sunny egg in that bright yellow bowl totally says spring. GREG
Melynda@OurSundayCafe says
March 27, 2015 at 11:10 amNow I know what to do with my farro! I will probably sub in some bacon, because hey, you can’t eat too much bacon…..
Kirsten says
March 27, 2015 at 7:49 amPam,
I’m a big fan of a fried egg atop a pile of _____. Really, on top of anything–I love fried eggs! The combo of roasted asparagus and grains seems like a great bed for an egg. Poaching I haven’t gotten into mainly because I too like the crispy frizzledness of a fried egg, but my friend Alanna had a good poaching tutorial on Kitchen Parade.
Thanks!
Joanne says
March 27, 2015 at 7:17 amFarro is my favorite grain of the moment! And I always just poach in the simmering water, so I probably can’t give much insight into those poaching pans!