• 3 large eggs;
• 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
• ¼ cup of dry bread crumbs;
• 4 tablespoons of extra-virgin olive oil;
• 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
• Salt and ground black pepper.

 Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

 Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

 Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.