1 1/2 to 2 pounds asparagus, trimmed
6 tablespoons butter, or more
Salt and pepper
8 thin slices dry-cured ham, like prosciutto
12 or 16 paper-thin slices Parmigiano-Reggiano.
1. Poach or steam asparagus in or above boiling salted water until it
is bright green and just tender, 3 to 7 minutes, depending on its
thickness. Meanwhile, put 4 tablespoons butter in a small saucepan
over low heat.
2. Place at least 2 tablespoons butter in a large skillet, preferably
nonstick, and turn heat to medium. When butter in skillet melts,
crack eggs into it. Cook, sprinkling with salt and pepper, until
whites are no longer runny, about 5 minutes.
3. Drain asparagus and divide among 4 plates. Turn off heat under
butter in saucepan the moment it browns; if eggs are not quite
ready, keep butter warm over low flame.
4. Top asparagus with a portion of ham, then a fried egg, then some
browned butter, and finally a few slices of the cheese. Serve.