This classic pairing of asparagus and poached egg is such a lovely weeknight dinner, especially as a herald to spring.
It's not something I would make on a weeknight for the kids, I will confess, too challenging to poach all those eggs. But it is perfect supper for one or two. Though it is a few steps, the results are well worth the effort.
This recipe, from Jane Hornby's newest offering, Fresh & Easy: What to Cook & How to Cook It, adds a sauce of balsamic vinegar and butter to the asparagus, for a spot-on finishing touch.
It also calls for the asparagus to be cooked in a skillet on top of the stove. I used my trusty cast-iron pan, and I loved how it browned the edges of the spears without overcooking them.
