Place a medium saucepan on high heat and fill it with water. Once boiling, season with salt and add the asparagus. Cook the asparagus for 3 minutes, then remove with a slotted spoon and set aside.

In a frying pan, heat a bit of cold-pressed olive oil over medium heat. Add the smashed garlic, and sauté for a minute until fragrant. Toss in the cooked asparagus, season with salt and pepper, and fry for another 2 minutes. Set the asparagus aside on a plate as the base of your dish.

While the asparagus is cooking, start boiling another saucepan of water. Once it's boiling, add the vinegar.

Reduce the heat to a simmer. Give the water a gentle stir with a spoon to create a whirlpool effect. Crack each egg into a small bowl first, then gently slide it into the simmering water. This helps the egg keep its shape. To get the perfect poached egg you can also use an egg poacher (more details below).

Poach the eggs for about 4 minutes until set, then remove them using a slotted spoon and place them on top of the asparagus that is already arranged on a platter as the base of your dish. Then, sprinkle everything with chopped green onion and give it a nice drizzle of olive oil. Finish off with a little more salt and pepper to taste.

Enjoy!