Ingredients:

• 2 lbs Asparagus, green
• 3 oz Prosciutto, sliced
• 4 Eggs
• ¾ cup Grated Parmesan Cheese
• 1 cup Heavy Whipping Cream
• ¼ cup Dry White Wine
• ½ tsp Spice Tribe Porcini Paradiso Mushroom Herb Blend
• ½ tsp Spice Tribe Black Garlic Powder
• Spice Tribe California Coast Sea Salt Flakes
• Spice Tribe Late Harvest Black Peppercorns
• Sprouts or Microgreens

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Instructions:

1. Trim and blanch the asparagus in salted water.
2. Place a large saucepan over medium heat, add the dry white wine, ½ tsp Spice Tribe Porcini Paradiso Mushroom Herb Blend, ½ tsp Spice Tribe Black Garlic Powder and combine well. Simmer until white wine has almost evaporated.
3. Add the heavy whipping cream and bring the sauce to a boil; be careful not to let it boil over. Reduce the heat and simmer for 5 minutes.
4. Remove the saucepan from the heat and stir in the grated parmesan cheese until mixed and the sauce is smooth. Adjust the seasoning with salt and pepper, set it aside, and keep it warm.
5. For the eggs, cook it to your desired consistency. Sunny side up, overeasy, or even poached eggs work well for this recipe.
6. Ensemble on a platter or individual plates; the recommended seasoning is freshly ground black pepper and sprinkled with black garlic powder.