Preheat oven to 375º F. Place the bread slices on a baking sheet, on a single layer. Brush both sides liberally with 2 tablespoons olive oil. Bake in the oven for about 5 to 10 minutes or until golden brown and crispy on both sides. Remove from the oven and allow to cool.

Place the asparagus on a baking sheet, drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to combine and evenly coat. Roast for about 10 to 15 minutes, giving them a gentle toss about halfway through, or until tender and somewhat crisp. Remove from the oven and allow to cool.

In a medium bowl combine the ricotta, lemon zest, lemon juice, grated garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Stir until smooth. Set off to the side.

Bring a large skillet or pot to a simmer. Add the remaining 1 teaspoon salt, and 2 teaspoons white vinegar. Bring back to a simmer. Crack the eggs into individual cups or ramekins. Stir the water rapidly, creating a whirlpool, and carefully drop in the eggs, one at a time. Turn off the heat and cover the pot or skillet. Allow the eggs to cook for about 3 minutes covered. Carefully remove each with a slotted spoon.

To assemble the sandwiches, spread some ricotta on each slice of toasted bread. Top with 2 slices of prosciutto on each half and with a few spears of the roasted asparagus. Sprinkle with chopped walnuts. Top with a poached egg on each sandwich half. Drizzle with extra-virgin olive oil and season lightly with salt and freshly cracked black pepper. Serve warm or at room temperature. Enjoy!