Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.

Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.

In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.

Transfer asparagus to platter and keep warm.

In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.

Divide up asparagus on 4 plates and set aside.

Fill a medium pot with 2-3 inches of water and add vinegar; bring water a boil and reduce to a simmer.

Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.

Repeat with remaining eggs; garnish and serve.

Mexican Tarragon can be found at many specialty shops, however regular tarragon is a perfectly fine substitution as well.