White Asparagus with Twice Cooked Egg and Truffle Vinaigrette

• 4 Free-range eggs
• 50ml White wine vinegar
• 20g Plain

To poach the eggs bring a large saucepan of water to the boil and add the white wine vinegar. Reduce the heat so that the water just simmers. Have a large bowl of iced water ready to refresh the eggs. Crack the eggs into individual cups and pour them, one at a time, into the water keeping them apart from each other. Poach the eggs for 4 - 5 minutes until the whites have set and the yolks remain