Prosciutto-Wrapped Asparagus with Soft-Boiled Eggs

Fill a medium saucepan with water and bring to a gentle boil.

Carefully lower 4 large eggs into the boiling water and set a timer for 6 minutes for soft-boiled eggs.

While eggs are cooking, trim the woody ends from 16 asparagus spears (about 1 inch from the bottom).

Wrap each asparagus spear with half a slice of prosciutto, starting from the bottom and spiraling up, leaving the tip exposed.

Prepare an ice bath in a bowl with cold water and ice cubes.

When the eggs are done, immediately transfer them to the ice bath using a slotted spoon and let cool for 2 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the prosciutto-wrapped asparagus to the skillet and cook for about 6-8 minutes, turning occasionally until the asparagus is tender and the prosciutto is crisp.

In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dijon mustard, 1 teaspoon fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make a dressing.

Carefully peel the cooled eggs and cut them in half.

Arrange the prosciutto-wrapped asparagus on two plates, place the halved eggs alongside, and scatter 1 cup of cherry tomatoes around the plate.

Drizzle the dressing over the asparagus and eggs, and serve immediately.