Add the olive oil to a rimmed baking sheet and add the asparagus and leeks. Toss to combine and coat vegetables with oil. Season with a bit of salt and pepper and roast in a 450ºF for 25-30 minutes until tender and beginning to brown.

Turn the oven down to 400ºF and place prosciutto on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes, or until darkened in color and crisped.

While the prosciutto is crisping, make the soft boiled eggs - place 1/2 inch water into a small saucepan and bring to a boil. When boiling, add eggs and cover, simmering for 6 1/2 minutes. Then transfer eggs to and ice water bath and let sit 5 minutes.

While eggs chill, transfer roasted vegetables to a blender and add the bone broth. Puree until completely smooth then taste and adjust seasoning as desired.

Plate into serving bowls and garnish with a swirl of cream and any chopped fresh herbs you desire. Then peel the eggs, slice in half and top the soup with them and finally, crumble some crisp prosciutto on top. Serve.