Preheat the oven to 200°C.
Fill a pan with boiling water, add vinegar, and bring to a gentle simmer.
Crack eggs individually and poach in the water for 4 minutes until whites set.
Remove eggs with a slotted spoon and drain on kitchen paper.
Place asparagus in an ovenproof dish, drizzle with oil, add butter, and season.
Roast asparagus in the oven for 10 minutes, shaking occasionally.
Heat olive oil in a frying pan and fry chorizo for 2 minutes.
Add cherry tomatoes and seasoning to the pan and fry for 1 minute.
Arrange asparagus on a plate, top with eggs, and pour over the dressing.
Garnish the final dish with fresh chives.