Asparagus, Poached Egg, Prosciutto & Fontina Recipe

Ingredients

• 1 cloves Garlic, peeled
• 16 Stalks Large or Jumbo Asparagus, tough ends broken off
• 1 Tbsp. Extra Virgin Olive Oil
• ½ Tbsp. Kosher salt
• 20 sprigs Fresh Thyme
• 2 Tbsp. White Wine Vinegar
• 1 Pinch of kosher salt
• 4 Extra-Large Eggs
• 3 oz. Fontina or Gruyere cheese, sliced into 4 1/8- inch- thick slices
• Freshly Cracked Black Pepper, to taste
• Country White Sourdough Loaf