Wash the asparagus and put it in boiling water for 3 minutes. Prepare a container with ice water and a couple of ice cubes, immediately after 3 minutes, move the pan with asparagus to the ice bath.
This way the asparagus will remain green and crisp.
Cook a poached egg. Carefully break the egg, strain off the watery white with a strainer. Next, boil the water, add a couple of drops of vinegar, turn on the gas so that the water does not boil. Create a "funnel" of water and carefully dip the egg into it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Gently remove with a slotted spoon.
Heat a little olive oil in a frying pan. Add the shallots, garlic and green onions in a minute, fry and add the tomatoes with spices. Simmer for a couple of minutes.
Place the asparagus on a plate, then the dressing. Top with egg and pepper. Before serving, pierce the egg so that the yolk flows out onto the salad.