Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 5 garlic cloves, coarsely chopped
• 1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
• 8 large eggs
• 1 9.5-ounce package thin soba noodles
• 1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
• 1 cup freshly grated Parmesan cheese plus additional cheese shavings

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
2. Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
3. Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
4. Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
5. Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.