Name: Asparagus with Prosciutto di Parma, Pecorino Pepato, and Poached Eggs
Yield: Makes 8 servings
Ingredients: 32 large asparagus spears (about 3 pounds), trimmed and peeled; 8 tablespoons extra-virgin olive oil, preferably unfiltered*; 8 large eggs; 4 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 8 teaspoons freshly squeezed lemon juice (from 1 medium lemon); 8 thin slices proscuitto di Parma (about 4 ounces total); 3 ounces Pecorino Pepato,** finely grated; 2 tablespoons fresh flat-leaf parsley, finely chopped; *Unfiltered olive oil, which has a pronounced olive flavor, can contain small particles of olive skin and may appear cloudy. It can be purchased at specialty shops or williams-sonoma.com.; **Pecorina Pepato is an aged sheep milk's cheese flavored with whole black peppercorns. It is available through murrayscheese.com.; nonstick muffin pan with 12 (1/3-cup) cups

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Cook's note:

If you prefer, the asparagus can be baked instead of grilled. Skip the boiling step. Drizzle the raw asparagus with oil and bake it at 450°F on a large rimmed baking sheet until tender, about 10 minutes.

Recipe notes

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