• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, H, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra-virgin olive oil, divided

  2. 5 garlic cloves, coarsely chopped

  3. 1 3-ounce package thinly sliced prosciutto, cut crosswise into strips

  4. 8 large eggs

  5. 1 9 1/2-ounce package thin soba noodles

  6. 1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices

  7. 1 cup freshly grated Parmesan cheese plus additional cheese shavings

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.

  2. Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.

  3. Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.

  4. Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.

  5. Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.


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