2.Cook pancetta under grill until crisp.
3.Meanwhile, boil, steam or microwave asparagus until just tender; drain.
4.Fill deep frying pan with 10cm water, add vinegar; bring to a boil. Crack one egg into a cup, pour egg carefully into boiling water; repeat with remaining eggs.
5.Lower heat to a gentle simmer; cook eggs, uncovered, about 4 minutes or until cooked as desired. Remove eggs, one at a time, using a slotted spoon; drain on an absorbent-paper-lined plate.
6.Divide asparagus spears among serving plates. Top with crumbled pancetta and poached eggs; drizzle with butter then top with cheese and freshly ground black pepper.