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1.Fill A Saucepan Half Way Full Of Water. Bring To A Boil And Stir In The Bouillon Cube Until Dissolved. Crack One Egg Into A Measuring Cup Or Large Spoon And Gently Slip It Into The Boiling Water. Repeat With Remaining Eggs. Simmer For About 5 Minutes Over Medium Heat. Remove With A Slotted Spoon And Keep Warm 2.Meanwhile, Place The Asparagus Into A Saucepan And Fill With Enough Water To Cover. Bring To A Boil, And Cook Until Asparagus Is Tender, About 4 Minutes. Drain. 3.Toast The Bread To Your Desired Darkness. Spread Butter Onto Each Piece Of Toast. Top With A Slice Of Cheese, Then A Poached Egg And Finally, Asparagus. Season With Salt And Pepper And Serve Immediately.
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