The title of this recipe by Michael Chiarello is a bit misleading. It's more like green, egg, and ham. With the green being asparagus, and the ham being prosciutto. The reason I chose this little appetizer of a recipe was because of the technique involved in preparing the egg. It's a soft-boiled egg that is carefully shelled, then breaded and deep fried. I first saw this technique used by Dan Barber of Blue Hill on the Cooking Channel, although I don't recall the show. His recipe featured the soft-fried egg served over a pistou of spring vegetables. I was captivated by the idea - the diner would crack open this crispy sphere and the yolk would come pouring out of the egg, effectively becoming the sauce of the dish. I'd venture to guess that the soft boiled egg was the inspiration for techniques like encapsulation. Eventually, I'd like to try my hand at encapsulation, but that will have to wait for another day (when I get my hands on some gellan and sodium hexmetaphosphate).