1.Half fill large shallow frying pan with water; bring to a boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to a boil.
2.Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks. Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paperlined saucer briefly to blot up poaching liquid.
3.Meanwhile, boil, steam or microwave asparagus until just tender; drain.
4.Divide bread among serving plates; top each with salmon, egg then asparagus; sprinkle with chervil.