Fresh asparagus spears from the garden, washed;
Home raised chicken eggs;
1. Heat the olive oil in a heavy skillet until hot and cook the prosciutto slightly until crisp, remove.
2. Add asparagus spears in the same pan, turning so the asparagus spears are coated with the pan oil. Add a little water, cover to steam. Cook until done. 3-5 minutes.
3. Cook eggs in a separate pan, eggs over-n-easy or sunny side up.
Assemble and serve with toasts.