Asparagus Dutch-style

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 servings

Ingredients

 * 1½ to 2 pounds asparagus, trimmed
 * 6 tablespoons butter, or more
 * 4 eggs
 * salt and pepper
 * 8 thin slices dry-cured ham, like prosciutto
 * 12 or 16 paper-thin slices Parmigiano-Reggiano

Directions

 * 1) Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness.
 * 2) Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
 * 3) Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium.
 * 4) When butter in skillet melts, crack eggs into it.
 * 5) Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
 * 6) Drain asparagus and divide among 4 plates.
 * 7) Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
 * 8) Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese.
 * 9) Serve.