Recipe: Asparagus with Poached Egg, Tarragon and Chives

Recipe: Asparagus with Poached Egg, Tarragon and Chives

Emily Han
Mar 19, 2010

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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