Asparagus with speck and egg

Peel the asparagus stalks and discard the dry ends. Bring some salt water to a boil. Add the butter, white wine and sugar. Put the asparagus in the liquid, cover and boil for 18–20 minutes, depending on the thickness of the stalks. Wash, rinse and dry the leaves. Wash and pluck the herbs. Combine the vinegar and beef broth. Stir in the olive oil. Season with salt and pepper. To make the poached eggs, combine the water, white wine vinegar, bay leaf and peppercorns in a small saucepan and bring to a boil. Crack the eggs, leaving the egg yolk intact, and pour them into separate mugs. Gently drop them into the vinegared water and use a spatula or spoon to unstick them from the base of the pan. Leave the eggs to sit for 3–5 minutes. For each portion, wrap three stalks of asparagus into a slice of speck each. Place an egg on top of the stalks. Garnish with the herb salad and drizzle the dressing over it. Lightly season with basil pesto.