Preheat oven to 200C. Place asparagus on an oven tray in a single layer, drizzle with oil, scatter with lemon rind, season to taste and roast until tender (8-10 minutes).
Meanwhile, for sauce vierge, heat oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.
Poach eggs in just simmering water until cooked to your liking (3 minutes for soft yolks), drain on absorbent paper and keep warm.
Arrange asparagus on serving plates, top each with a poached egg, spoon sauce vierge over and serve warm.