Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tortino di asparagi e prosciutto crudo con crema di uovo

Asparagus and Prosciutto Bake with Egg Cream

Name: Asparagus and Prosciutto Bake with Egg Cream
Yield: Serves 1 serving
Ingredients: 7 oz asparagus (about 200 g); 2 1/2 oz prosciutto (about 70 g); 1 egg; 1/4 cup egg whites (about 50 g); 2 tablespoons cream cheese; Salt; Pepper; Chia seeds

Gaia @cook_13446293

Torino

Asparagus and Prosciutto Bake with Egg Cream

Saved

Ingredients

Serves 1 serving

7 ozasparagus (about 200 g)
2 1/2 ozprosciutto (about 70 g)
1egg
1/4 cupegg whites (about 50 g)
2 tablespoonscream cheese
Salt
Pepper
Chia seeds

Saved

Steps

1

Cook the asparagus in a pot or pressure cooker, then let cool slightly.
2

Preheat the oven to 400°F (200°C).
3

Wrap each asparagus spear with a slice of prosciutto.
4

Make the egg cream: beat the egg and egg whites with salt and pepper, then add the cream cheese.
5

Pour the egg cream into a small baking dish and place the wrapped asparagus on top.
6

Bake for 15-20 minutes.