Wash the asparagus and plop them in a saucepan of boiling water to simmer for a few minutes until tender.
Heat a large pan with water, add a drop of white vinegar to the water and carefully lower in your eggs to poach, one by one. I used a ladle for this so as to keep them in a good formation.
Drain the asparagus and carefully scoop out your eggs to place on top. Add a dollop of butter and you are ready to go!