Name: Egg-Topped Soba Noodles with Asparagus and Prosciutto
Yield: 8 Servings
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

Skip to main content

Image may contain Food Noodle Pasta Spaghetti and Vermicelli

Recipe notes

Back to top