Soak asparagus in a bowl of iced water to freshen and enhance color.
Boil a large pan of water and add the white wine vinegar.
Stir the water to create a whirlpool and poach eggs for three minutes until whites are set.
Remove eggs with a slotted spoon and set aside.
Heat olive oil in a pan and roll 10 asparagus spears in the oil.
Add chicken stock, butter, salt, and pepper then cover with a lid.
Cook gently for four minutes, adding more stock if the pan becomes dry.
Remove cooked asparagus and reduce the remaining liquid by half.
Whisk in a little butter and vinegar to thicken the sauce.
Thinly slice the remaining two raw asparagus spears lengthwise.
Serve asparagus and eggs in bowls topped with sauce and raw asparagus shavings.