Boil a small pot of water and salt well. Blanch the asparagus for 1 minute and transfer to a bowl of ice water. Remove the asparagus once chilled and dry with a paper towel or kitchen towel.

Place 1 sheet of thawed puff pastry onto a cutting board and brush the entire piece with the egg wash. Next, place the other sheet of puff on top of the first so they match and are even. Cut into 6 even rectangles.

With a very sharp knife, score each puff pastry rectangle with at least a ½” border. Make sure each cut goes through both layers, but not all the way through. With a fork, dock the center of each pastry.

Transfer each piece to the parchment lined baking sheet, and brush the ½” borders of the puff pastry with the egg wash. Sprinkle the edges with Everything Bagel Seasoning.

Place the puff pastry in the oven between 13-15 minutes or until the pastry has turned a slight golden brown and has risen up significantly. Remove from the oven (don’t forget to close the oven door!) and using a spoon, smash the center rectangle down well, making sure it is completely flat, leaving the ½” borders high.

For each pastry, sprinkle a small amount of sharp cheddar cheese in the middle, scrunch a piece of prosciutto and place it along an inside edge, and place the cut asparagus on the opposite side. It’s OK if either the prosciutto and the asparagus stick out beyond the edges of the pastry, but make sure you are leaving a lot of room in the center for your egg whites so they don’t spill out of your pastry.

Pour the egg whites into each pastry rectangle, sprinkle heavily with pepper. Salt to taste and sprinkle a small amount of the sharp cheddar cheese on the edge of the egg white. Bake for 13-15 minutes or until the egg white has set.

Remove the pastries from the oven and place an egg yolk in the center of each pastry. Put the pastries back in the oven for the last time, between 5-6 minutes for a runny yolk, and 8-10 minutes for a more firm yolk.

Sprinkle with freshly chopped parsley, serve, and enjoy!