1. Preheat oven to 220°C (425°F). Spray to coat 8 of the muffin cups lightly with cooking oil. Drape 2 slices of prosciutto into each of the 8 muffin cups, press lightly to fit, but allow the edges to overlap onto top of pan (which helps them from shrinking while baking).

2. Bake for 5 minutes, then brush with maple syrup. Bake for another 5-8 minutes until crispy and lightly browned at the edges. (Can be made the night before and reheated at 175°C (350°F) until warmed and crisped, or for about 5-8 minutes.)

3. Meanwhile, take each spear of asparagus and snap off tougher root end where it breaks naturally, and discard end. Slice asparagus into 2 in (5 cm) pieces. In lightly salted boiling water, blanch asparagus for 2 minutes or until barely tender and still bright green. Drain immediately, rinse under cold water and set aside. (Asparagus can be blanched the night before.)

4. In a large skillet over medium heat, melt butter and add shallots, stirring occasionally until translucent but not browned.

5. Add eggs and asparagus to pan, blending evenly. Continue stirring over medium-low heat for about 5 minutes or until eggs become set, adding freshly ground black pepper to taste, having enough salt from prosciutto cups (or adding more later to taste).

6. Using a teaspoon, divide scrambled egg and asparagus mixture evenly into each prosciutto cup. Serve with Savoury Onion Scones or toasted baguette slices.

serves: 4 • prep: 40 min • cooking time: 20 min