Drizzle the cubed bread with olive oil and season with salt and pepper. Bake in the oven at 350 degrees until it is crisp and dry. While still hot spread the sprinkle cheese over the croutons and mix together so it melts all over the croutons (the cheese will clump over some areas, which it totally fine).
Bring water to a boil in a sautoir (short straight sided pan). Add a tablespoon of white vinegar and salt. Reduce to a simmer.
Season the asparagus with olive oil, salt and pepper. Grill until just tender. Drizzle with half of the lemon juice and garlic and mix together.
Gently drop each egg into the simmering water and poach until the whites are just set. If you don’t want a runny yolk, poach longer.
While your eggs are poaching spread the asparagus on a serving dish. As soon as the eggs are done, remove them with a slotted spoon. On a paper towel, take turns setting each egg on the edge of the spoon to remove excess water through the utensil's holes. Then place the eggs on your asparagus.
Dress your greens with the remaining garlic, lemon juice, and some nice olive oil. Season with salt and pepper and place around the eggs and asparagus. Then add your croutons and shave some additional Pour Me a Slice over the dish. Sprinkle Maldon salt over your eggs and serve.