Asparagus with Poached Egg and Tarragon Butter
|Asparagus spears||30 , trimmed|
|White wine vinegar||1 Tablespoon|
|Free range eggs||4|
|Butter||3 1⁄2 Ounce (100 Gram)|
|Lemons||2 , juiced|
|Chopped tarragon||2 Tablespoon|
|Brioche slice||4 , toasted|
1. Steam the asparagus over plenty of boiling water for 3-5 mins, depending on the thickness of the spears.
2. Bring a pan of salted water to the boil and add the vinegar. Whisk to make a whirlpool. Once if s settled, crack an egg in the middle. Simmer for 2-3 mins, remove and keep warm. Repeat with the other eggs.
3. Melt the butter in a pan and stir in the lemon juice and tarragon. Pile the spears of asparagus on to each toasted brioche. Top with a poached egg and spoon on the butter sauce.