Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 8 asparagus spears, ends trimmed
• 1 fresh rosemary sprig, about 3 in. long
• 2 slices crusty bread such as ciabatta, sliced 1 in. thick
• 1/4 cup grated parmesan cheese
• 2 large eggs
• 4 thin slices (2 oz.) prosciutto
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
2. 2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
3. 3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.