Bring a large saucepan of water to the boil. Add the asparagus, return to the boil and cook for 2-3 minutes.
Heat the vegetable oil in a frying pan. Add pancetta and fry until crispy.
Meanwhile bring another pan of water up to simmering point add the vinegar and carefully break in the eggs and simmer for 3 minutes. Remove and keep warm.
Divide the asparagus onto each plate and top with the pancetta. Break the poached egg over the top, finish with a little olive oil.