Egg and Asparagus With Prosciutto

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

PREPARATION
Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.

Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add 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. Mix them in a bowl with the remaining olive oil and season with salt and pepper.

Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.