Roasted Asparagus with Fried Prosciutto and Poached Egg – Never Say Never

Conventional wisdom says to never, ever cook prosciutto. Prosciutto gets very salty when cooked, and Italians consider it a total waste of money to eat any other way than thinly sliced in its natural state.

However, sometimes when I have an end of prosciutto that's too small to nicely slice, I like to chop it up, fried it, and use it as almost as a salt alternative. This roasted asparagus with fried prosciutto and poached egg recipe is a great example. Enjoy!