Place potatoes into a saucepan of cold water and bring to the boil over high heat. Reduce heat and simmer for 12 minutes or until tender. Drain and rinse in cold water. Set aside to cool. Thickly slice or halve potatoes and combine with capers and dressing. Toss gently to coat.
Coat asparagus with oil and season with salt and pepper. Heat barbecue plate on medium. Cook asparagus for 1-2 minutes until tender. Cook prosciutto for 1 minute until crisp. Cool and break into pieces.
Peel and halve eggs. Add to salad with rocket and chives. Top with prosciutto.