Poached Eggs with Asparagus Pesto

Bring a pot of salted water to a boil; add the asparagus and cook for about 4 minutes. Remove to an ice bath.

Reserve 6 spears and chop the remaining asparagus into pieces. Add to a food processor.

Add the basil, parley, pine nuts and garlic; pulse using on/off until finely chopped. Turn on the processor and slowly add the oil through the chute. Stir in the cheese and taste and season with salt and pepper. Set Aside.

In a large skillet, heat 1 quart of water to a boil. Poach the eggs by cracking them into a cup and carefully sliding them into the boiling water (you may need to do this in batches). Poach 3 - 5 minutes or to your desired degree of doneness.

While the eggs are poaching, toast the muffins.

Top each muffin half with prosciutto and a slice of tomato. When the eggs are cooked, remove from the poaching liquid with a slotted spoon, allowing them to drain briefly; then place one egg on each muffin half. Spoon sauce over and lay one asparagus spear across each muffin half.