Asparagus with Soft Boiled Egg and Crispy Prosciutto

This dish is inspired by a meal I had about 4 years ago that I still think about to the day. I am not sure if the food was just that good, or if it was so tired and hungry from hiking all day – probably a mix of both though. Anyways, the restaurant had this grilled asparagus dish with a lemon butter of some sort and a poached egg on top. I thought it was weird to serve eggs and asparagus on the same plate for a dinner dish, but it somehow worked. I thought this would be a fun, delicious dish to make my own spin on – that is were the pecorino and crispy prosciutto come in. I also do not use lemon in my recipe – I actually meant to do some lemon zest on top for a fresh bite, but completely forgot until after it was devoured!

1 Bunch Asparagus
2 Eggs
1/4 Cup Pecorino, Freshly Grated
2 Tbsp Olive Oil
4-6 Slices Prosciutto
Salt & Pepper, to taste
Serves: 2
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

To Make:

Preheat the oven to 400 degrees Fahrenheit.
Place a wire rack on top of a baking sheet. Lay the prosciutto on the wire rack – this will allow it to get crispy on both sides without sticking to the pan (I placed it directly on the pan for the first go around and 1. it stuck to the pan and 2. was not as crispy as using the wire rack).
Place the baking sheet in the oven for 8-10 minutes. Check at 8 minutes to see if the prosciutto is crispy enough – if not, place back in the oven for 2 minute intervals until it is crispy.
Once the prosciutto is done, remove and place on a paper towel to cool.
While the prosciutto is cooking, bring a pot of water to a rolling boil and gently place the eggs in – (you may want to add a few additional eggs in case one breaks – you will need 2 perfect eggs for serving). Boil the eggs for 5 minutes – this will yield a very runny yolk.
After the 5 minutes are up, place the eggs in an ice bath and continue running cold water over them for a few minutes. Gently peel and set aside until ready to use.
Trim and rinse the asparagus once the eggs and prosciutto are cooked.
Heat a large pan over medium heat and add the olive oil and the asparagus. Cook for 10-12 minutes until the asparagus is cooked, but still firm.
When everything is ready, divide the asparagus in to two portions and put them on a plate.
Lay the asparagus somewhat flat, so the egg can gently rest on top, and place the egg on top.
Sprinkle with pecorino cheese + the salt and pepper to taste.
Lastly, crumble 1 slice of the prosciutto on top of each plate and serve with the remaining prosciutto on the side!