Preheat oven to 220 degrees C. Line a baking tray with baking paper and lightly spray with oil. Squeeze excess moisture from the grated potato and season with salt and pepper. Form potato into four x 10cm circles on prepared tray, pressing down to make rosti compact. Lightly spray with oil. Bake, turning once, for 25-30 minutes or until golden and crisp.
Meanwhile, place a large saucepan of water over medium-high heat and bring to the boil. Reduce heat to low. Carefully crack the eggs into water. Poach eggs gently for 2-3 minutes or until egg whites are set and yolks are still soft.
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook asparagus and pancetta, turning, for 3-4 minutes or until asparagus is tender and pancetta is crisp.
Serve rosti with poached eggs, asparagus and pancetta.