Boil the asparagus spears in salted water for 1 to 2 minutes.
Drain the asparagus and submerge in ice cold water.
Process the brioche and hazelnuts in a food processor until crumbs form.
Melt butter in a large frying pan and toast the crumb mixture until golden-brown.
Stir the maple syrup into the toasted crumb mixture.
Drain the asparagus on kitchen paper and roll each spear in the crumbs.
Simmer water in a small pan and add the vinegar.
Create a vortex in the water and poach the eggs for 2 to 3 minutes.
Remove the eggs with a slotted spoon and drain on kitchen paper.
Divide the asparagus among four plates and top each with a poached egg.