Preheat oven to 400 degrees F. Place the asparagus on a parchment lined baking sheet, and drizzle lightly with olive oil and toss to coat. Season with salt and pepper. Roast for about 5-8 minutes. The asparagus should be slightly soft, yet still crisp. Remove from the oven and set aside
Meanwhile, bring about 1-inch of water to a simmer in a small saucepan. Add the vinegar. Crack each egg into separate bowls.
Stir the water to create a swirling vortex in the center. Gently poor the egg into the vortex (this will help the egg whites from spidering outwards)** Cook for about 1 minute, remove from the water, and place on a paper towel to drain. Repeat with second egg.
Place two generous handfuls of greens into a medium bowl. Dress with the warm bacon and shallot vinaigrette, and then distribute to two plates.
Top each plate with 5 spears of asparagus, croutons, and the poached egg.
Serve immediately while warm.