NOTE: I do not use the vinegar method to poach, as it leaves too much flavour in my eggs, and I don't love the taste of vinegar. Also, it's important to disturb the water as the eggs cook. Otherwise, they will not finish as plump and round, and will potentially overcook near the bottom. J. Kenzi Lopez-Alt's book, "The Food Lab", describes a brilliant method for poaching eggs using a fine mesh strainer, which I will describe along with an alternative technique if you do not have one available.

In a large saucepan, combine a substantial amount of water and a generous amount of salt, and bring to a boil.

Meanwhile, heat a pan over medium heat and add butter. Once butter's foam begins to taper, add asparagus and toss for approximately 30 seconds, before turning heat down to medium-low. Cover and continue to cook for approximately 1-2 minutes, or until slightly firmer than desired texture. Salt + pepper to taste, remove the pan from heat, and leave covered until ready to serve.

Reduce boiling water to a low steady simmer. Crack one egg into a small bowl or cup and carefully transfer to a mesh strainer. Some whites will fall through the strainer and separate. Allow this to happen, shaking it slightly, then carefully submerge mesh strainer into simmering water and tip to release the egg. There should be minimal separation. Repeat with the second egg.

IF YOU DO NOT HAVE A MESH STRAINER, swirl simmering water and very carefully add the egg, pouring straight from small cup or bowl. Immediately begin to fold any separating whites over the egg. Repeat the process with the second egg.

Continue to cook eggs, swirling water occasionally. After approximately 3 minutes, whites should be cooked and yolks soft. Remove from water with a slotted spoon and set aside on cloth covered plate to dry slightly.

Spread hummus along plate, layer with asparagus, and top with poached eggs. Add salt+pepper to taste, and garnish with parsley.