Polenta with Roasted Asparagus, Crispy Prosciutto, and Eggs

If blanching and roasting the asparagus feels like too much trouble, this would be delicious with roasted carrots, sautéed spinach, sautéed mushrooms, or quickly sautéed peas and pea shoots. I added the crispy prosciutto because I like the crunch with the soft polenta, but if you don’t have prosciutto or you don’t like eating meat, feel free to substitute salted, hand-torn breadcrumbs in its place to get that nice contrast.