Bring a large saucepan of water to a simmer then add the white wine vinegar. Crack the eggs into the simmering water and poach for 3 minutes. Meanwhile, toast the muffin halves until golden brown in colour.
Blanche the asparagus in a large saucepan of boiling, salted water for 1 minute. Drain and dry on kitchen paper. Remove the eggs when ready and dry on kitchen paper.
Arrange a muffin half on each plate and top with 4-5 asparagus spears. Top with the Parma ham slices and then the egg. Season with salt and black pepper. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.