Boil 2 liters of water with vinegar, in this way it creates an acidulated liquid that will be used to make eggs pochè (also called "in shirt").

Make 10 eggs pochè imprinting the classic reel to acidulated water, one at a time, when the egg will be cooked right cool in water and ice (!!!!important to cool it in water and ice so that it blocks instant cooking, this serves to keep the yolk liquid!!!)

Once cold, remove them from the water and gently lay them on a cloth to dry them from excess water.

Boil the asparagus but keep them al dente, then cut into slices or into pieces and sauté in a pan with butter, finally salt and pepper.

Break the remaining 4 eggs, season with salt and beat with a whisk.

Immerse the eggs pochè, trimmed from any deburring of egg whites cooking, and very carefully breading, repeat the breading twice for each egg pochè.

Fry the eggs in abundant oil, and then dry them from excess oil.

Serve the hot asparagus where we will grate some flakes of Montebore and over the crispy egg.

Serve warm.