Preheat broiler to high. Bring a large saucepan of water to a boil. Add asparagus and cook 3 minutes or until crisp-tender. Drain and keep warm. Combine rind, 2 tablespoons of orange juice, 2 tablespoons oil and 2 teaspoons vinegar in a bowl, stirring well with a whisk. Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives and garlic in a food processor; process until finely chopped. Place baguette slices on baking sheet. Broil 2 minutes or until golden, turning after 1 minute. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat and simmer. Stir in remaining 2 teaspoons vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates. Drizzle asparagus with dressing, tossing to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with salt and pepper. Serve immediately.