Preparation

Season the asparagus (if they are medium or large, previously blanch them in salted water) with salt, oil and grill them on a very hot grill.
While they are warm, add the marjoram, a few drops of lemon and pepper.
Meanwhile in a saucepan put the water to boil with a dash of vinegar.
When it boils, turn off the heat, create a vortex with a spoon and drop the egg in the middle. Wait a few seconds and gently invert the vortex to allow the egg white to completely cover the yolk, then leave it in the hot water for about 3 or 4 minutes.
Drain the egg and dry it with kitchen paper.
Plate the speck, the asparagus, the parmesan flakes and the slightly salted egg on top.