Asparagus, Poached Egg, Prosciutto and Fontina Cheese Recipe

Directions:

1. To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
2. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
3. Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
4. To grill the bread: Butter each side of each slice.
5. In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
6. Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
7. Arrange the asparagus evenly over the bread.
8. To poach the eggs: Use Paula G's easy poaching method Microwave Poached Eggs, or in a medium saucepan, bring 2 quarts of water to a boil.
9. Turn the heat down to just below a simmer and add the vinegar and salt.
10. Crack an egg into a small bowl to check that the yolk isn't broken.
11. Slowly stir the water in one direction to create a whirlpool effect.
12. Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
13. Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
14. Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
15. To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
16. Heat the sandwiches under the broiler just until the cheese melts.
17. Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
18. Garnish with the remaining thyme; serve immediately.