1 bunch of asparagus
Salt & pepper
Half fill a medium sized pot with water and gently lower the eggs into the water, one at a time. Place the pan over medium heat and when the water reaches a simmer, start a timer for 4 minutes. Use a large slotted spoon to remove the eggs from the water then submerge them in a bowl of iced water for 60 seconds.
In the meantime, you can steam your asparagus by adding it to a large skillet over medium heat and adding just enough water to cover the bottom of the pan. Cover and let steam for about 3 to 5 minutes or until the asparagus can be easily pierced with knife. Toss in salt & pepper.
To serve, prepare your plate with the steamed asparagus at the bottom, the prosciutto layered on top, followed by the soft boiled eggs, cut in half. Then add a drizzle of olive oil over the meal and top with chopped chives and parmesan cheese.