Asparagus Salad with Poached Eggs and Tapenade Toasts

Ingredients

• 1.5 pounds asparagus spears trimmed
• 0.5 ounce baguette whole-wheat
• 0.3 teaspoon pepper black
• 1 tablespoon capers chopped
• 6 large eggs 
• 0.5 teaspoon ground fennel seeds 
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted coarsely chopped
• 0.1 teaspoon kosher salt 
• 2.5 tablespoons olive oil divided
• 3 tablespoons orange juice fresh divided
• 0.5 teaspoon orange rind grated
• 4 teaspoons citrus champagne vinegar divided

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• broiler
• slotted spoon

Directions

1. Preheat broiler to high.
2. Bring a large saucepan of water to a boil.
3. Add asparagus; cook 3 minutes or until crisp-tender.
4. Drain; keep warm.
5. Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.
6. Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives, and garlic in a food processor; process until finely chopped.
7. Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.
8. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in remaining 2 teaspoons vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
9. Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates.
10. Drizzle asparagus with dressing, tossing gently to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with pepper and salt.
11. Serve immediately.