Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go.
Adapted from A Girl and Her Pig, the pudding is a silky, wobbly custard with just enough Parmesan and garlic. The asparagus is pan-charred and tossed with olive oil, lemon, and a bit of basil. Served alongside slices of nutty prosciutto with crusty slices of toast, this is the kind of dish that'll have you stocking up on asparagus all season long.