Earlier today, we asked what spring foods you're looking forward to. We welcomed asparagus and chives into our kitchen this week and thought we'd dress up the classic asparagus-and-poached-egg combo with a bright herb and lemon dressing. Serve this for brunch or dinner and celebrate the new season's fresh flavor and color!
Asparagus with Poached Egg, Tarragon, and Chives
Serves 4
1 bunch tarragon
1 bunch chives
Juice of 1 lemon
Extra virgin olive oil
About 24 asparagus spears, blanched
4 eggs, poached
Whizz the tarragon, chives, and lemon juice in a blender or food processor. Add enough olive oil to achieve the consistency you like. Set aside while preparing the asparagus and eggs.
Divide the asparagus spears between four plates. Spoon the dressing over the spears and then top with the poached eggs.
Garnish with Parmesan cheese, chopped herbs, or freshly ground black pepper, if desired.
Related: 10 Fresh Asparagus Recipes for Spring
(Image: Emily Ho)
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That sounds wonderful, the photo is delicious.
Is it just me, or does that egg look he's drooling?
I learned how to make Hollandaise sauce recently and it is quite easy. It's also delicious (and stunning) with asparagus. So I can't wait until all the spring veg are here, like green beens, so I can make it again.
I love eggs and asparagus-such a great combination.
Mmmmm made this yesterday... SO good...
And he totally looks like he's drooling, that egg!
One of my favorite dinners for spring is steamed asparagus over toast, with a fried egg and simple cheese sauce. You could sub in Hollandaise, or a poached egg, or whatever. Yummy!
@sturgeongeneral Haha! It hadn't even occurred to me but now it's ALL I can see!
I love the poached egg on this. I posted something similar, draping a hard cooked, chopped egg over the asparagus instead of the poached: http://www.momskitchenhandbook.com/vegetables/everyday-roasted-asparagus-with-meyer-lemon/ Will give this one a try as well.