1. Preheat oven to 400 degrees F.

2. Place the asparagus spears on a rimmed baking sheet, drizzle with oil and sprinkle on salt and pepper. Bake for 10 minutes. Shake the pan to rotate the asparagus spears and bake for 5 minutes more. The spears should be tender and slightly shrunken, with a golden brown char. If you want them a bit darker, pop the under a broiler for 1 to 2 minutes, but watch them closely or you'll end up with charcoal! Chop the spears in half.

3. Fill a medium saucepan with water and bring to a low simmer over medium-low heat (tiny bubbles just barely breaking the surface). Add the vinegar and whisk vigorously. One at a time, crack the eggs into a small bowl and gently drop them into the water while stirring the water gently with a slotted spoon. Keep swirling the water gently to help the eggs form into little balls. Skim away any foam on the surface so that you can keep an eye on the eggs. You will have perfectly poached eggs with runny yolks in about 3 minutes. Cook longer if you prefer a firmer yolk. Remove the eggs with a slotted and place them on a dish towel or paper towel to drain.

4. Slice yourself a nice hunky piece of bread and toast it if you like. Top with the asparagus spears and poached eggs. Sprinkle with salt, pepper, basil, and a drizzle of olive oil. If desired, add a dash of Tabasco and some ketchup as well. Swoon!