I love poached eggs and asparagus! I tossed a little asparagus with a vinagrette and served with my home baked bread – prefect dinner!
2 TBSP olive oil
Salt and pepper
Zest of lemon
2 TBSP lemon juice
1 small shallot minced
1 tsp Dijon mustard
1 bunch of asparagus
Combine olive oil, salt and pepper, zest, juice, shallot and Dijon in a jar, shake to combine.
Bring a large pan of water to boil, add asparagus and cook for 3 – 5 minutes depending on thickness of asparagus. Remove from pan and toss with dressing.
Add 1/4 c vinegar to the boiling water. Slip in the eggs and cook 4 minutes.
Serve eggs on top of asparagus.