Heat a medium skillet over medium heat. Add pancetta and asparagus (if the asparagus is thick I like to slice it in half lengthwise). Cook, stirring occasionally until asparagus is bright green cooked but still slightly crisp (5-7 minutes). Transfer asparagus and pancetta to a plate and set skillet to the side.

Bring a medium pot of water to a boil and add in a teaspoon of apple cider vinegar. Add in eggs one at a time (I like to break them into a bowl first then stir the water (so it's moving) and slide the egg gently from the bowl into the moving water. Repeat with remaining eggs. Remove this pot from the heat and cover for 7-8 minutes (setting a timer is always a good thing for poached eggs). Once done you can use a slotted spoon to transfer the eggs to a paper towel lined plate.

While eggs are cooking, cut the roll of cooked polenta up into cubes and add to the same skillet you used for the asparagus. Return the skillet to a medium heat and add a few tablespoons of broth. Use a wooden spoon or a whisk to break up the polenta into the broth. Once mostly broken up, add in the rest of the broth. Let cook until broth is absorbed, about 3-5 minutes. Season with salt and pepper then stir in cream and parmesan. Spoon out into bowls and top with pancetta, asparagus and poached egg.