Directions
1. Wrap each spear of asparagus with a slice of prosciutto and place on a baking sheet.
2. Prepare the cream. Place a small pot over medium heat. Add the shallot and extra virgin olive oil. Sauté until the shallot caramelizes. Deglaze with the Pinot Grigio and add the heavy cream.
3. Reduce the cream by half and add the Grana Padano cheese.
4. Place the asparagus under the broiler for four minutes. Simultaneously, fry eggs.
5. Top the asparagus with the fried egg and drizzle with the cream. To make the antipasti more substantial, place the asparagus spears on top of a bed of fresh greens before adding the eggs and the cream sauce.