Asparagus and eggs seem to have a special affinity, but when the asparagus is wrapped in thin slices of prosciutto, then topped with a fried or poached egg, this dish borders on the sublime. Sprinkle with grated Parmesan cheese and freshly ground black pepper, then run under the broiler until the cheese is melted. The slightly salty prosciutto, melted cheese and soft cooked egg create a lovely sauce for the asparagus. This elegant small plate meal is perfect for a Sunday brunch or a quick weeknight meal.Adapted from “Solo” by Joyce Goldstein. A generous 1 serving. Asparagus with Prosciutto, Egg and Parmesan Cheese8 ounces fresh asparagus, tough ends removed1 tablespoon unsalted butter1-2 thin slices prosciutto1-2 eggsFreshly ground black pepper2 tablespoons grated Parmesan cheeseBring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 5-8 minutes, depending on the thickness. Drain, refresh in ice cold water to refresh and set the color. Drain again, pat dry with paper towels.Preheat oven to 450° F. Grease a small au gratin dish with a teaspoon of the butter.Wrap half the asparagus with the thinly sliced prosciutto. Arrange the bundles, tips facing in the same direction. Transfer to oven for about 8-10 to heat. Poach or fry the eggs. I fried my eggs until the whites had set enough for me to transfer the egg to the dish of asparagus. Remove au gratin dish from the oven. Turn on oven broiler. Top the asparagus with the poached or fried eggs. Sprinkle with the grated Parmesan, freshly ground black pepper and dot with the remaining butter. Run under the broiler until cheese has melted. Take care not to over cook the eggs. Remove dish from oven with mitts. Serve immediately.