What You Do

Preheat oven to 350°F. Line a baking sheet with parchment paper. Place the prosciutto on the baking sheet in single layer. Bake for 15 minutes or until crispy. After removing the prosciutto from the oven, line a plate with a paper towel and transfer it to the paper towel to cool. Once it cools completely it will be crispy.

Once the prosciutto is done, increase the oven temperature to 400°F. Trim the woody ends on the asparagus. Line the asparagus spears on the same baking sheet (remove the parchment paper). Drizzle with olive oil and season lightly with salt and pepper and cook for 12-15 minutes or until tender.

In a small bowl, whisk the eggs until broken up. Season lightly with a little salt and pepper. Heat the butter in a pan over medium heat. Then pour the eggs into the pan. Use a spatula to pull the eggs from the outer edge of the pan to the center of the pan while they cook. Repeat this process until eggs are light and fluffy.

Layer your toast with prosciutto, scrambled eggs, and asparagus. Then top with lemon zest, basil and parmesan if desired. Serve immediately.