- Home
- Recipes
- Low Carb Breakfast
- Asparagus With Prosciutto Bacon And Eggs
Asparagus With Prosciutto Bacon And Eggs
- By diabetic live
- Published 01/9/2008
- Low Carb Breakfast
- Unrated
diabetic live
diabetic live is a web portal designed for Diabetes education. We offer many resources on the disease as well as product reviews. We are located in Arlington, VA, just outside of Washington, DC.
diabetic live was founded in 2006 by Christopher Berry. Christopher is a 33 year old Diabetic who has had Diabetes since 1978.
In 2008, diabetic live was re-launched with a new image and more content. We are working hard to make diabetic live the largest and most visited diabetes resource online.
Ingredients
2 teaspoons Extra Virgin Olive Oil
3 ounces Thinly Sliced Prosciutto
1 pound Thin Asparagus
2 Large Hard Boiled Eggs, Coarsely Chopped
Instructions
1. Preheat oven to 400 F. Lightly brush 1 teaspoon olive oil on a large baking sheet.
2. Arrange the prosciutto in a single layer on the prepared baking sheet.
3. Bake at 400 for 10 minutes or until crisp.
4. Cool the prosciutto and crumble into large pieces. Snap off the ends of the asparagus.
5. Fill a large nonstick skillet with 2 inches of water and bring to a boil.
6. Add 1 teaspoon of salt and asparagus. Cook the asparagus for 3 minutes or until crisp-tender and drain.
7. Arrange the asparagus on a serving platter. Drizzle with the remaining 1 teaspoon of olive oil. Sprinkle with salt and pepper to taste. Top the asparagus with the eggs and prosciutto.
2 teaspoons Extra Virgin Olive Oil
3 ounces Thinly Sliced Prosciutto
1 pound Thin Asparagus
2 Large Hard Boiled Eggs, Coarsely Chopped
Instructions
1. Preheat oven to 400 F. Lightly brush 1 teaspoon olive oil on a large baking sheet.
2. Arrange the prosciutto in a single layer on the prepared baking sheet.
3. Bake at 400 for 10 minutes or until crisp.
5. Fill a large nonstick skillet with 2 inches of water and bring to a boil.
6. Add 1 teaspoon of salt and asparagus. Cook the asparagus for 3 minutes or until crisp-tender and drain.
7. Arrange the asparagus on a serving platter. Drizzle with the remaining 1 teaspoon of olive oil. Sprinkle with salt and pepper to taste. Top the asparagus with the eggs and prosciutto.
