We’ve been eating this for breakfast, lunch, and supper, with a poached egg or two on top. It cries out for Béarnaise sauce, which unfortunately moves it from the ‘simple and good’ category into the ‘complicated and good’ category. Or the ‘complicated and disappointing’ one, if your sauce splits, like mine always does. And the egg yolk is a kind of sauce anyway. It’s as simple as tossing asparagus with olive oil, salt and pepper, wrapping it up in prosciutto and roasting it in a hot oven for about 10 minutes, which is about how much time it takes to poach a couple of eggs.
