Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Return to room temperature before using.

Fill 2 large bowls with ice water and ice; set aside.

Pour enough water into each of 2 large skillets to reach depth of 1 inch.

Bring water to slow simmer over medium heat.

Add 3 tablespoons vinegar to each skillet.

Carefully crack each egg into individual ramekins.

Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet.

Cook until whites are just set, about 3 minutes.

Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs.

DO AHEAD Can be made 1 day ahead.

Cover and refrigerate eggs in bowls of ice water.

Preheat broiler.

Spread asparagus in single layer on rimmed baking sheet.

Drizzle with 3 tablespoons olive oil; turn asparagus to coat.

Sprinkle with salt and pepper.

Broil asparagus 6 minutes.

Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer.

Divide asparagus among 6 plates and drape prosciutto slices over.

Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer.

Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks.

Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto.

Drizzle chive oil over and around each serving.

Pass remaining chive oil separately.