Crisp prosciutto and tender asparagus over farro are topped with a poached egg for this light and delicious meal – Roasted Asparagus and Prosciutto Farro Bowls. Post may contain affiliate links. 
Remember on my Steamed Salmon with Lemongrass Pilaf post where I talked about a new kind of cooking to be going on around here? Well, this yummy bowl of spring goodness is what I am talking about!
When I went grocery shopping, I saw the most glorious spring asparagus – organic and nice and thin! Right there and then, I started formulating a plan to use them, previous asparagus recipes floating around in my head. I wanted something quick and easy, but nourishing and comforting, while still having a spring feel to it. I knew I would roast the asparagus because that is my very favorite way to cook asparagus. So combining my favorite way to eat asparagus with my new favorite eating utensil – the bowl – I was all set. And then of course, top it with an egg, because well, shouldn’t practically everything be topped with an egg?!
A fried egg would be great, but I want to get more into poaching eggs. They are just as good to me as fried, except that I miss that little crunchy part of the white, but the nice runny yolk makes everything okay. I used the a couple inches of water in the pan method, but I am considering Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
The choice of grain for this bowl is entirely up to you. I used Organic Farro
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.
Wow, 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!
This 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.
this looks amazing! totally have to make it now that asparagus is in season. woot!
HUGE 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!
I love when I can find thin asparagus! And there’s seriously no better combo than asparagus and prosciutto… Plus a bonus egg on top!
Roasted 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
Everything should definitely be topped with an egg! haha! I love how nutritious this is, and yummy! Thanks for sharing!
Swap the farro for a thick slice of hot buttered toast and it’s a date!
Love this! I rarely make Farro but wheatberries are my grain of choice.. I need to branch out. This looks fabulous!
I like wheatberries too.
Yes to farro with an egg on top. It’s such a winning combination!!
Isn’t it though?!
This 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!
I hope you like it!
I love roasted asparagus but have never cooked farro. I’ll have to give this a try sometime!
Farro is one of my favorite grains – so chewy!
Pinned and will try soon, thanks!
These are all of my favorites! I’ve been really loving farro lately! This looks so delicious!
Asparagus and egg are a killer combination. Haven’t tried farro.
Egg on top of anything and there is the perfect dish. I also love farro, it is so good with egg.
That super sunny egg in that bright yellow bowl totally says spring. GREG
Now I know what to do with my farro! I will probably sub in some bacon, because hey, you can’t eat too much bacon…..
Pam,
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!
Farro 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!