Preheat oven to 375 degrees F (190 degrees C).
Place the Baguette (4 slice) on a baking sheet in a single layer.
Brush both sides liberally with Olive Oil (2 tablespoon).
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 (2 pound) on a baking sheet, drizzle with Olive Oil (1 tablespoon), season with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon). 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 Cheese (2 cup), Lemon (1 tablespoon), Lemon (1 tablespoon), Garlic (2 clove), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir until smooth. Set off to the side.
Bring a large skillet or pot to a simmer. Add the remaining Salt (1 teaspoon) and Distilled White Vinegar (2 teaspoon). Bring back to a simmer.
Crack the Large Egg (4) 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 each half with 2 slices of Prosciutto (8 slice) and with a few spears of the roasted asparagus.
Sprinkle with Walnut (1/2 cup). 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!