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Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
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Meanwhile, cook asparagus in boiling water for 3 minutes. Drain and add to pasta.
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Place parsley and tarragon in a small food processor and process until finely chopped. Add garlic, capers, olive oil, pepper and salt and process until well combined. Add to the pasta mixture and stir to combine.
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Soft poach the eggs and drain on kitchen paper.
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Divide the pasta mixture between 4 plates. Top each with a poached egg. Serve with rocket leaves.
