April Bloomfields Asparagus with Parmesan Pudding and Prosciutto

Ingredients

• For the Pudding:
• ¾ cup heavy cream
• ¼ cup whole milk
• 2 spring garlic cloves, or 1 small garlic clove, finely chopped
• 1-ounce chunk Parmesan, finely grated
• ½ teaspoon Maldon or other flaky sea salt
• 1 large egg
• 1 large egg yolk
• For the Asparagus
• 1 tablespoon extra virgin olive oil, plus a drizzle
• 16 asparagus spears, a little thicker than a pencil, woody bottoms discarded
• Maldon or other flaky sea salt
• A very small handful of small, tender basil leaves
• ½ lemon (optional)
• 12 thin slices prosciutto
• Grilled or toasted slices of rustic bread

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