Make the almond‑cassava flatbread batter first so it can rest briefly: in a medium bowl whisk the 2 small eggs with 2 tsp olive oil and 1/4 tsp sea salt until smooth. Stir in the 60 g almond flour and 30 g cassava flour until you have a thick batter — it should be scoopable but spreadable. Resting the batter 5–10 minutes hydrates the flours so the flatbreads hold together and brown evenly.

Prep the vegetables and aromatics while the batter rests: trim woody ends from 180 g asparagus and halve each spear lengthwise so they cook quickly and get a nice sear. Thinly slice 30 g shallot, mince 2 cloves garlic, measure 60 g baby spinach and finely chop 2 tbsp chives. Zest half a lemon and keep it ready to finish the dish. Good mise en place keeps the cooking flow smooth — asparagus cooks fast and you don’t want it to overcook while you scramble for ingredients.

Cook the flatbreads: heat a nonstick or well-seasoned cast‑iron skillet over medium heat until hot (about 2–3 minutes). Add a light brush of oil or nonstick spray. Spoon half the batter into the skillet and spread gently into a 5–6 inch round (don’t make them paper‑thin). Cook 2–3 minutes until the underside is golden and the top looks set with small bubbles; flip and cook 1–2 minutes more. The first flatbread sets your skillet temperature — adjust heat down if it browns too quickly. Repeat for the second flatbread. Keep warm wrapped in a clean towel.

Start the skillet for the vegetables and eggs: in a 10–12 inch skillet over medium heat add 1 tbsp extra‑virgin olive oil. When the oil shimmers, add the sliced shallot and a pinch of salt and sweat 2–3 minutes until soft and slightly translucent. Sweating the shallot (rather than browning quickly) releases its sweetness and builds a gentle base flavor for the dish.

Add the asparagus and sear: increase heat to medium‑high, add the remaining 1 tbsp olive oil and the asparagus cut side down. Let the asparagus sit undisturbed 2–3 minutes so it develops brown, caramelized edges — that Maillard flavor is where much of the dish’s depth comes from. Season with a light pinch of salt and cracked black pepper.

Add garlic and spinach to build layers: push the asparagus and shallots to one side, add the minced garlic into the hot pan and stir 20–30 seconds to bloom its aroma (garlic browns quickly and becomes bitter if cooked too long). Toss in the baby spinach and cook just until it wilts, about 30–60 seconds — quick wilting preserves its bright color and fresh flavor.

Create pockets and add prosciutto: move the vegetables to make 4 small wells (two per person) in the skillet. Tear the 40 g prosciutto into pieces and line or lightly drape them into the wells — prosciutto will warm and render a bit of fat but you don’t want to crisp it hard; keeping it supple preserves the delicate salty flavor and mouthfeel.

Finish with eggs: melt 2 tsp ghee or butter in the pan and crack the 4 large eggs into the wells over the vegetables and prosciutto. Season the egg whites with a little sea salt and cracked black pepper. Reduce the heat to medium‑low and cover the pan for 3–5 minutes, checking at 3 minutes — covering uses steam to gently set the whites while keeping yolks glossy and tender. For firmer yolks leave covered an extra minute or two; for runny yolks remove sooner.

Finish and plate: sprinkle the eggs, vegetables and prosciutto with the chopped chives and the 1/2 tsp lemon zest — the lemon brightens and cuts through the richness. Slide the eggs and vegetables onto two plates, fold each warm almond‑cassava flatbread and serve alongside, or use the flatbread to scoop the skillet (restaurant style). Taste and adjust with extra flaky sea salt or pepper if desired.

Optional quick finish: for a more indulgent finish, dot the eggs and asparagus with an additional 1 tsp butter (per serving) when you uncover the pan; swirling it through the spinach and eggs adds a glossy finish and silkier mouthfeel.