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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.
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2
Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
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3
Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
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4
To grill the bread: Butter each side of each slice.
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5
In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
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6
Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
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7
Arrange the asparagus evenly over the bread.
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8
To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
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9
Turn the heat down to just below a simmer and add the vinegar and salt.
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10
Crack an egg into a small bowl to check that the yolk isn't broken.
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11
Slowly stir the water in one direction to create a whirlpool effect.
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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.
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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.
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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.
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15
To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
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16
Heat the sandwiches under the broiler just until the cheese melts.
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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.
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18
Garnish with the remaining thyme; serve immediately.
