Fill a small saucepan to a third of its depth with water (about 4cm) and bring to a simmer. When small bubbles appear on the base of the pan, turn down the heat slightly and crack in one egg. Allow to set for a few seconds then crack in the other egg. Leave to poach for a few minutes over a low heat.
Meanwhile bring another small pan of water to the boil and cook the asparagus for 3 to 4 minutes then remove and set aside on a warm plate
Whilst the eggs and asparagus are cooking, toast the bread then place onto plates.
Cut each slice of Parma ham in half lenthways and then again widthways and wrap a piece of ham around each spear. Lay 4 asparagus spears on each slice of toast.
Once the eggs are cooked (whites firm but yolks still soft) lift them out and place on top of the asparagus. Season with a little black pepper and serve.