Egg-Topped Soba Noodles with Asparagus and Prosciutto

Ingredients for Egg-Topped Soba Noodles with Asparagus and Prosciutto

• 4 tablespoons extra-virgin olive oil, divided

• 5 garlic cloves, coarsely chopped

• 1 90g package thinly sliced prosciutto, cut crosswise into strips

• 8 large eggs

• 1 9.140g package thin soba noodles

• 450g asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices

• 120g freshly grated Parmesan cheese plus additional cheese shavings

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.

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.

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 240ml cooking liquid.

Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 60ml fuls to moisten.

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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