Bruschetta with Asparagus and Eggs, a simple and tasty finger food, perfect as an appetizer or for an aperitif with friends and family. The recipe is very easy and quick to prepare. To make them, I toasted slices of bread and topped them with a mixture of asparagus cooked in a pan and hard-boiled eggs. If you prefer, you can cook the eggs poached, sunny-side up or scrambled, finishing with slices of prosciutto pan-roasted until crisp. Of course, you can substitute it with pancetta or bacon if you prefer. A simple and delightful finger food with a rustic appearance that will make your festive table look impressive. Now, let’s go to the kitchen together, because the bruschetta with asparagus and eggs will be ready in a click!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 145.64 (Kcal)
- Carbohydrates 12.43 (g) of which sugars 1.92 (g)
- Proteins 7.57 (g)
- Fat 7.48 (g) of which saturated 1.61 (g)of which unsaturated 2.40 (g)
- Fibers 1.46 (g)
- Sodium 1,152.59 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices bread
- 9 oz asparagus
- 2 hard-boiled eggs
- 2 slices prosciutto crudo (Italian cured ham)
- extra virgin olive oil (to taste)
- balsamic glaze (to taste)
- garlic powder (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Frying pan
- Bowl
- Cutting board
- Knife
- Saucepan
Steps
First, cook the eggs in a small saucepan of water for 10 minutes. Then transfer them to a bowl of cold water and let them cool. Next, clean the asparagus, removing the tougher bottom ends. Heat a little oil in a nonstick frying pan. Add the asparagus (previously cut), a pinch of garlic powder, and season with salt and pepper. Cook over low heat with the lid on, stirring occasionally, for about ten minutes, until they are tender.
Transfer them to a bowl, reserving the tips, and mash with a fork until they form a creamy mixture. In the same pan, without adding extra fat, pan-roast the slices of prosciutto until they become crispy. Remove and set aside. Brush a little oil on the slices of bread and toast them in the same pan for a couple of minutes on both sides.
Now assemble your bruschetta. Spread the asparagus cream over the toasted bread slices. Top with halved eggs, crumble the roasted prosciutto slices, and add a few asparagus tips.
Adjust seasoning with salt and pepper, add a little balsamic glaze, and serve.
Storage and tips for the bruschetta with asparagus and eggs
You can prepare the asparagus cream and the hard-boiled eggs in advance, storing them in the refrigerator for 1 day in a covered container. When ready to serve, simply toast the bread slices and assemble the bruschetta as described in the recipe.
FAQ Questions and Answers for the bruschetta with asparagus and eggs
What can I substitute for prosciutto crudo?
Alternatively, you can use speck, bacon, or cured pancetta.
