Egg-Topped Soba Noodles with Asparagus and Prosciutto

Ingredients

• 1 pound asparagus ends trimmed
• 8 large eggs 
• 5  garlic cloves coarsely chopped
• 4 tablespoons olive oil extra-virgin divided
• 1 cup parmesan cheese plus additional cheese shavings freshly grated
• 3 ounce pancetta thinly sliced
• 9.5 ounce soba noodles thin

Equipment

• frying pan
• pot

Directions

1. Heat 2 tablespoons extra-virgin olive oilin large skillet over medium-high heat.
2. Add garlic; stir 30 seconds.
3. Add prosciuttostrips; cook until slightly crisp.
4. Removefrom heat. Set aside.
5. Heat 1 teaspoon oil in each of 2 nonstickskillets over medium heat. Crack 4 eggs intoeach skillet. Cook on 1 side until eggs beginto set, about 2 minutes.
6. Remove from heat.Cover; set aside.
7. Cook soba noodles in large pot ofboiling salted water 5 minutes, stirringoccasionally.
8. Add sliced asparagus to pot;cook until noodles are cooked through andasparagus is just tender, 2 to 3 minutes.
9. Drain noodles and asparagus, reserving1 cup cooking liquid.
10. Add drained noodles and asparagusto prosciutto mixture in skillet. Cook overmedium heat until heated through, tossingand adding reserved cooking liquid by 1/4cupfuls to moisten.
11. Remove skillet from heat.
12. Addgrated Parmesan cheese and remaining1 tablespoon plus 1 teaspoon olive oiland toss to coat. Divide among 8 plates.Top each serving with 1 egg and cheeseshavings.
13. Serve immediately.
14. Bon Appétit