Preheat oven to 425°F. Place asparagus, tomatoes, and garlic in a single layer on a 15 x 10 x 1-inch baking pan. Drizzle with 2 tsp oil. Roast for 10 to 12 minutes, or until asparagus is tender. Place bread cubes on a rimmed baking sheet and bake for 5 minutes or until crisp and browned. Portion kale and spinach into four serving bowls. Top with quinoa, roasted vegetables, and croutons. Meanwhile, add the water and vinegar to a large skillet. Bring vinegar mixture to boiling; reduce heat to simmering. Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs. Simmer eggs for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken but are not hard. Remove from water with a slotted spoon. Repeat with remaining four eggs. Serve atop salad. Drizzle with 1 Tbsp oil and the red wine vinegar, if desired. Season with salt and pepper.