Asparagus with Prosciutto Di Parma, Pecorino Pepato, and Poached Eggs

ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• 1/2 cup extra-virgin olive oil
• 8 large eggs
• 4 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 2 2/3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
• 8 thin slices proscuitto (about 1/2 cup total)
• 1/3 cup Pecorino Pepato, finely grated
• 2 tablespoons fresh flat-leaf parsley, finely chopped

directions

Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Preheat grill to moderate heat.

Transfer asparagus to large rimmed baking sheet and drizzle with 1/4 cup olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 9 minutes. Keep warm.

Arrange oven rack in middle position and preheat oven to 400 degrees. Lightly oil muffin pan.

Crack 1 egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 8 minutes.

While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.

Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 1/4 cup olive oil and sprinkle with Pecorino Pepata and parsley.

note: The asparagus can be baked instead of grilled. Skip the boiling step. Drizzle the raw asparagus with oil and bake it at 450 degrees on a large rimmed baking sheet until tender, about 10 minutes.