Rinse 1 bundle of thin asparagus (about 16) under some cold running water and pat completely dry with a dish cloth, pack the asparagus upright with the spear in the bottom (this will ensure all the asparagus are the same size when you cut off the ends) and cut off between 2-3 inches from the ends, add the asparagus to a baking tray lined with foil paper, brush the asparagus with extra virgin olive oil and season them with sea salt & freshly cracked black pepper, add into a preheated oven bake + broil option 250 C - 475 F

Meanwhile fill a saucepan a little over 1/2 ways with cold water, also add 1 tbsp of white wine vinegar, a pinch of sea salt and heat it with a high heat

Meanwhile cut a thick and crunchy baguette into diagonal slices that are about 1/2 inch thick and crack 4 organic eggs into individual bowls

After 15 minutes remove the asparagus from the oven and set aside

Once the water in the saucepan comes to a boil lower the fire to a low-medium heat, you want the water to be simmering not boiling when you are poaching your eggs

Using a whisk start creating a whirlpool in the saucepan, then stop whisking and immediately add 1 egg into the water, after 3 to 3 1/2 minutes remove the poached egg with a slotted spoon and transfer to a dish, continue to do this untill all 4 eggs are poched

Gently tilt the dish with the poached eggs over the sink to remove any excess water

To assemble each dish add 4 asparagus on top of each piece of bread, add 1 poached egg on top of the asparagus, season the egg with sea salt, freshly cracked black pepper and a sprinkle of sweet smoked paprika, enjoy!