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.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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