Bring 4 cups of broth to a boil in a saucepan.

Add salt, then slowly whisk in the polenta.

Reduce heat to low, add smoked buffalo mozzarella, and whisk until it starts to thicken.

Cover and cook, stirring occasionally, for 30-40 minutes.

In a saute pan over medium heat, add olive oil and garlic.

Cook until fragrant, about 2 minutes.

Add remaining 1/2 cup broth, green onions, chopped onion, and asparagus.

Cover and cook for 10 minutes, stirring halfway through.

Remove from heat and add rosemary and fresh pepper to taste.

Poach or fry eggs to your liking.

Spoon the polenta into shallow serving bowls.

Top with the vegetable mixture, crumbled bacon, and poached egg.

Season with truffle salt or truffle olive oil.