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Proceedings
Asparagus
Peel the asparagus with a vegetable peeler, always supporting them with one hand so that they do not break. Remove the hard, woody parts. Tie the asparagus with kitchen string. Bring salted water to the boil and add butter, white wine and sugar. Add the asparagus and cook, depending on their size, for about 18-20 min.
Salad
Clean, wash and dry the salad. Clean and prepare the herbs, chopping them finely. Salad dressing: mix the vinegar and meat broth well. Add the oil. Season with salt and pepper.
Poached egg
Heat the water in a small saucepan with the white wine vinegar, the half bay leaf and the peppercorns. Bring the liquid to the boil. Crack the eggs, without breaking the yolks, and place them individually in a cup. Slide the eggs into the vinegared water. Leave the eggs to poach for 3-5 min. The whites should be set, while the yolks should remain rather runny. Remove the eggs from the water with a slotted spoon and place them on kitchen paper towel.
Serving
Place three asparagus spears wrapped in a slice of speck on each plate. Lay an egg on the asparagus. Garnish with the salad and pour over the dressing. Add a little basil pesto.
