Preheat the oven to gas 6, 200°C Fan 180°C. Place the well trimmed asparagus (cut at least 5cm from the stalk ends) into a 9inch x 11inch deep baking tray with the trimmed leeks. Add 3tbsp of the olive oil and toss well to coat. Season generously with salt and freshly ground black pepper and roast in a preheated oven for 20 minutes until they are both lightly charred in places.
Meanwhile heat the remaining oil in a large frying pan. Rip the prosciutto into large pieces and fry in the oil for 2-3 minutes until golden and crisp in places. Remove from the pan and set aside. Repeat until all the prosciutto is used.
Remove the asparagus and leeks from the oven and add the prosciutto to them and toss together. Distribute around the baking tray evenly then beat the eggs well and pour over the vegetables and prosciutto. Return to the oven and bake for 20 minutes until golden and set. Remove from the oven and scatter with shavings of Parmesan to serve. Serve cut into squares with a simple rocket and Parmesan salad if liked.
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