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    Home » Grains Recipes

    Roasted Asparagus and Prosciutto Farro Bowls

    LAST UPDATED: May 6, 2019 PUBLISHED: March 28, 2017 By Pam Greer 24 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Two grain bowls topped with roasted asparagus, prosciutto and a poached egg.

    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!

    Grain bowl topped with roasted asparagus, prosciutto and a runny egg!

    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

    Bulgur Salad

    Salmon with Ginger Quinoa

    Chicken and Sweet Potato Farro Salad

    Lemon Cumin Grilled Chicken on Farro Salad

    Yellow Squash and Farro Salad

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    5 from 4 votes

    Roasted Asparagus and Prosciutto Farro Bowls

    Roasted Asparagus and Prosciutto Farro Bowls are an all in one meal, with grains, veggies, and everything is better with an egg on top. 
    Course Main Course
    Cuisine Mediterranean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 servings
    Calories 509kcal

    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 ¼ 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 ½ 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

    Use any of your favorite grains in place of the farro - spelt, brown rice, bulgur even quinoa. 
    Can substitute bacon or pancetta for the prosciutto. 

    Nutrition

    Calories: 509kcal | Carbohydrates: 69g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 260mg | Potassium: 762mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1250IU | Vitamin C: 21.8mg | Calcium: 87mg | Iron: 7.8mg

    Note this was originally published in 2015 and has been updated for 2019. 

    More Grains Recipes

    • Instant Pot Pineapple Rice
    • Mediterranean Rice Salad
    • Rich and Creamy Mushroom Risotto
    • Instant Pot Pumpkin Pie Steel Cut Oats

    Reader Interactions

    Comments

    1. Veena Azmanov says

      April 18, 2018 at 11:12 am

      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!

      Reply
    2. Pam says

      April 18, 2018 at 10:49 am

      5 stars
      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.

      Reply
    3. rebecca says

      April 18, 2018 at 10:21 am

      5 stars
      this looks amazing! totally have to make it now that asparagus is in season. woot!

      Reply
    4. Dawn - Girl Heart Food says

      April 18, 2018 at 10:05 am

      5 stars
      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!

      Reply
    5. Sues says

      April 18, 2018 at 9:45 am

      5 stars
      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!

      Reply
    6. Miz Helen says

      April 03, 2017 at 8:46 pm

      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

      Reply
    7. Heather says

      March 30, 2017 at 2:51 pm

      Everything should definitely be topped with an egg! haha! I love how nutritious this is, and yummy! Thanks for sharing!

      Reply
    8. Ann says

      March 29, 2017 at 1:51 am

      Swap the farro for a thick slice of hot buttered toast and it's a date!

      Reply
    9. Valerie says

      May 11, 2015 at 8:57 pm

      Love this! I rarely make Farro but wheatberries are my grain of choice.. I need to branch out. This looks fabulous!

      Reply
      • Pam Greer says

        May 12, 2015 at 1:38 pm

        I like wheatberries too.

        Reply
    10. Susan // the wimpy vegetarian says

      May 11, 2015 at 5:04 pm

      Yes to farro with an egg on top. It's such a winning combination!!

      Reply
      • Pam Greer says

        May 12, 2015 at 1:38 pm

        Isn't it though?!

        Reply
    11. jenna @ just j.faye says

      May 11, 2015 at 9:36 am

      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!

      Reply
      • Pam Greer says

        May 11, 2015 at 9:40 am

        I hope you like it!

        Reply
    12. Katie @ Recipe for Perfection says

      May 11, 2015 at 7:00 am

      I love roasted asparagus but have never cooked farro. I'll have to give this a try sometime!

      Reply
      • Pam Greer says

        May 11, 2015 at 9:40 am

        Farro is one of my favorite grains - so chewy!

        Reply
    13. Kayte says

      March 29, 2015 at 5:54 pm

      Pinned and will try soon, thanks!

      Reply
    14. Patricia @ Grab a Plate says

      March 28, 2015 at 12:00 am

      These are all of my favorites! I've been really loving farro lately! This looks so delicious!

      Reply
    15. Ann says

      March 27, 2015 at 10:37 pm

      Asparagus and egg are a killer combination. Haven't tried farro.

      Reply
    16. fabiola@notjustbaked says

      March 27, 2015 at 6:56 pm

      Egg on top of anything and there is the perfect dish. I also love farro, it is so good with egg.

      Reply
    17. Sippitysup says

      March 27, 2015 at 3:15 pm

      That super sunny egg in that bright yellow bowl totally says spring. GREG

      Reply
    18. Melynda@OurSundayCafe says

      March 27, 2015 at 11:10 am

      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.....

      Reply
    19. Kirsten says

      March 27, 2015 at 7:49 am

      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!

      Reply
    20. Joanne says

      March 27, 2015 at 7:17 am

      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!

      Reply

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