Egg-Topped Soba Noodles with Asparagus and Prosciutto

Ingredients

• 1 9.5-ounce package thin soba noodles
• 8 large eggs
• 1 3-ounce package thinly sliced prosciutto
• 5 garlic cloves
• 4 tablespoons extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 1 pound asparagus

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 o...

View full recipe at Epicurious