1. Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and tender but still crisp, 3 to 4 minutes. Spread asparagus in single layer on small plate; set aside.

3. Wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not overscramble eggs, as curds will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in cheese, prosciutto, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates and serve immediately.

Serves 4 to 6