Peel the bottom third of the asparagus, trim the ends and cook in salted water with sugar and butter until al dente. Wash the rocket and cut half into strips. Peel, deseed and dice the tomato. Wash the basil and cut into strips. Mix together with the rocket strips and diced tomatoes, then season with salt and pepper.
Mix the balsamic vinegar and rapeseed oil well and season. Bring the water and vinegar to the boil. Crack the eggs into a cup and gently slide them into the bubbling vinegar water. Leave to poach for 5 minutes. Arrange the rocket on flat plates, place the asparagus on top and sit the poached egg on top. Scatter the basil, rocket and tomato mixture over the egg. Drizzle with the balsamic marinade and season with pepper.