Step 1

Cook trimmed asparagus in salted boiling water until tender-crisp, 2 to 3 minutes for thinner spears or 4 to 5 minutes for thicker spears. Transfer to a bowl of ice water; let stand 1 minute. Drain.

Step 2

Whisk together apple cider vinegar, Dijon mustard, and maple syrup. Gradually whisk in olive oil until smooth. Whisk in minced shallot.

Step 3

Arrange asparagus on a platter. Top with torn prosciutto and soft-cooked eggs (peeled and halved). Drizzle with dressing; sprinkle with flaky sea salt, black pepper, and fresh basil leaves.