Egg-Topped Grilled Asparagus with Cajun Shrimp

Directions

1. Toss asparagus with oil and 1/2 teaspoon Cajun seasoning. Wrap 3 asparagus spears with 1 slice of prosciutto. Secure with toothpicks, set aside. Toss shrimp with remaining 1/2 teaspoon Cajun seasoning. Thread shrimp onto 2 metal or soaked wooden skewers. Over medium heat grill shrimp until pink, about 3-4 minutes per side. Grill asparagus bundles until asparagus are tender, about 4-5 minutes per side. Keep warm.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Divide asparagus bundles between 2 plates; discard toothpicks. Top with shrimp, poached eggs and Parmesan. Serve with lemon wedges, if desired.