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1
Preheat oven to 400F.
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2
Place paper-towel-lined plate next to stove.
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3
Spread 2 Tbs.
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4
oil over half of baking sheet.
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5
Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil.
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6
Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden.
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7
Rub each toasted slice with garlic.
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8
Bring 1 inch salted water to a boil in skillet over medium heat.
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9
Add asparagus; cook 3 to 5 minutes, or until crisp-tender.
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10
Drain, and keep warm.
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11
Bring 2 qt.
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12
water, vinegar, and salt to a boil in 9-inch saucepan over medium heat.
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13
Crack 1 egg, and drop it into water, holding shell as close to surface as possible.
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14
Rapidly repeat with remaining eggs.
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15
Bring to gentle simmer.
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16
(Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
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17
Reduce heat to maintain temperature.
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18
Poach eggs 3 minutes.
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19
Transfer to prepared plate with slotted spoon.
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20
Divide asparagus among 4 plates.
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21
Top each serving with 1 poached egg.
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22
Drizzle with remaining 2 Tbs.
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23
olive oil.
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24
Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices.
