To make the dressing, combine the olive oil, balsamic vinegar and salt in a screw-top jar. Close the jar and shake well to combine.
Preheat a medium-sized, non-stick frying pan to medium-high heat. Place the Prosciutto slices in a single layer in the frying pan. Cook for 2 minutes on each side, or until crisp and golden. Set aside to cool, then break into pieces.
Place the eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 5 minutes. 2 minutes prior to eggs being cooked, add the asparagus to the boiling water. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs and asparagus. Once cool, peel the eggs and quarter.
Place the rocket leaves and asparagus in a bowl. Scatter the Prosciutto pieces over the rocket leaves, then pour over the dressing. Toss to combine, then transfer to a serving platter or bowl.
Serve the Insalata (salad) of asparagus, egg, Prosciutto and Parmigiano with shaved Parmigiano Reggiano and quartered eggs on top – buon appetito.
3 tablespoons (60ml) extra virgin olive oil|1 tablespoon (20ml) balsamic vinegar |200 Prosciutto, finely sliced|8 eggs|2 bunches thin asparagus (approximately 350g)|100g rocket leaves, washed, dried in a salad spinner or with paper towel|Parmigiano Reggiano, shaved to serve|Sea salt