Asparagus Wrapped in Prosciutto with Poached Egg and Chive Vinaigrette

2 tsp. grainy mustard
3 Tbs. sherry vinegar
1/3 cup canola oil
2 Tbs. sliced chives
Salt to taste
Ground black pepper
20 spears asparagus (about 1 bunch), trimmed
2 tsp. kosher or fine sea salt
4 thin slices prosciutto
8 Tbs. fresh goat cheese
4 eggs
Maldon Sea Salt
Freshly ground pepper

To make vinaigrette, In a small bowl whisk the mustard, vinegar, chives, salt and pepper. Slowly drizzle in the canola oil while whisking constantly. Set aside while you make the asparagus bundles.
In a medium saucepan bring 4 cups water to a boil. Add salt and asparagus and cook until just tender, about 1 1/2-2 minutes. Remove asparagus and plunge into an ice bath to stop the cooking. When asparagus is cool, drain and pat dry.
Lay a slice of prosciutto flat on a work surface and place 5 spears of blanched asparagus in the middle. Spoon 2 Tbs. goat cheese on middle of spears and then roll the prosciutto to enclose the cheese and make an asparagus bundle, leaving the tips exposed. Repeat process with remaining prosciutto, asparagus and goat cheese.
In a medium saucepan, bring 4 cups water to a boil then reduce to a slow simmer. Using a spoon, create a whirlpool in the water, then break the eggs in, one by one. Poach the eggs until cooked through but soft, about 2 minutes. Using a slotted spoon remove each egg and place on the middle of each asparagus bundle.
Drizzle with vinaigrette and season with Maldon sea salt and pepper to taste.