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1
Cut off woody ends of asparagus.
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2
Preheat a frying pan over the stove to about medium-high heat. Add olive oil in the pan, then add asparagus. Fry asparagus for a 1 minute, tossing or stirring occasionally.
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3
Add garlic and fry for another minute, stirring a few times, keeping an eye on the garlic. Turn heat off, then add parsley along with a pinch of salt and pepper. Toss or stir through one last time. Transfer asparagus to a plate then set aside.
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4
Toast bread until golden brown. You can either toast bread slices in a toaster or a hot dry pan.
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5
Put 1 1/2 to 2 litres water in a pot, then bring to a boil over the stove. Once water is boiling, turn heat down to a very gentle simmer. Add vinegar, then give the water a gentle stir in a circular motion.
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6
As water gently spins, crack eggs into separate small containers or ramekins, making sure there is no shell or that you don't break the yolk. Carefully add eggs to the water. Poach eggs for about 3 1/2 to 4 minutes. Get some kitchen paper ready, then use a slotted spoon to carefully transfer eggs onto the kitchen paper to drain.
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7
To finish the dish, spread cream cheese over toasted bread. Place asparagus on top and gently place poached egg on top of asparagus. Sprinkle a tiny pinch of salt over the yolk, then serve.
