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Have ready large bowl ice water. In medium saucepan over high heat, bring to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry. Preheat grill to moderate heat. Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm. Arrange oven rack in middle position and preheat oven to 400°F. Lightly oil muffin pan. Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes. While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate. Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino Pepata and parsley.
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking