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March 2, 2014 / Chris Blum

Poached Eggs and Asparagus

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I love poached eggs and asparagus! I tossed a little asparagus with a vinagrette and served with my home baked bread – prefect dinner!

Ingredients:
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
4 eggs

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.

Serves 2.

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