Asparagus Salad with Poached Eggs and Tapenade Toasts

INGREDIENTS

• 1 1/2 pounds asparagus spears, trimmed
• 1/2 teaspoon grated orange rind
• 3 tablespoons fresh orange juice, divided
• 2 1/2 tablespoons olive oil, divided
• 4 teaspoons white wine vinegar, divided
• 1 tablespoon capers, chopped
• 1/2 teaspoon ground fennel seeds
• 1 1/2 ounces kalamata olives, pitted and coarsely chopped (about 1/3 cup)
• 1 garlic clove, minced
• 12 (1/2-ounce) slices whole-wheat baguette
• 6 large eggs
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt