Roasted Asparagus, Prosciutto, and Egg

1 bunch fresh asparagus, trimmed
2 Tbsp olive oil
2 oz finely chopped prosciutto
Salt and Pepper, to taste
1 tsp distilled white vinegar
4 eggs
1/2 lemon, zested and juiced

Preheat oven to 425.  Put asparagus in baking dish and drizzle with 1 Tbsp olive oil.  Heat remaining Tbsp oil in a skillet over medium low heat.  Add prosciutto; cook, stirring, until golden and rendered, 3-4 minutes.  Sprinkle prosciutto and oil over asparagus.  Season with pepper and toss to coat.  Roast for 10 minutes.  Toss and return to oven until firm yet tender to the bit, 5 minutes more.  Fill a large saucepan with 2-3 inches of water and bring to a boil over high heat.  Reduce heat to medium low, then add vinegar and pinch of salt.  Crack 1 egg into a bowl, then gently slip the egg into the water.  Repeat with remaining eggs.  Poach eggs until whites are firm and yolks have thickened but are not hard, 4-6 minutes.  Remove eggs from water with a slotted spoon, gently pat with paper towels to remove excess water, then transfer to a warm plate.  Drizzle asparagus with lemon juice then divide among plates.  Top each with a poached egg and pinch of lemon zest.  Season with salt and pepper. 

Serves 4