Charles thought that the sauce went really well with the eggs and the asparagus.
You will need:
2 tablespoons White Vinegar
1/2 teaspoon Butter
1/2 teaspoon Flour
1/2 cup Milk
2 tablespoons Mascarpone
2 tablespoons Parmesan Cheese
In a small pan melt the butter. Add the flour and mix together. Then add 1/2 cup milk. Mix and slowly bring to a boil. Let boil for 1 minute, while stirring. Then add the 2 tablespoons Mascarpone and 2 tablespoons Parmesan. Mix until completely incorporated. Then set aside.
Cut bottom inch off the Asparagus and throw away. Then cut the Asparagus in half and add to boiling water. The Asparagus takes about 5 minutes to cook.
Poach the eggs. Add 2 inches of water to a frying pan, add 2 tablespoons vinegar and bring to a slow boil. Then crack an egg into a small bowl - make sure the yolk is not broken otherwise this will not work. Once the water has boiled, lower the egg gently into the water. If the egg white spreads out a lot you can pull it together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs.
Here is a video explaining how to poach an egg: