Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

One of my all-time favorite brunch dishes! Nothing says “spring brunch” like poached eggs under perfectly roasted asparagus. The sauce is a nice departure from heavy Hollandaise. Make extra and use it in dishes throughout the week!

1 bunch thin asparagus

1 tbs extra virgin olive oil

kosher salt and pepper

¾ cup heavy cream

1 ½ tbs fresh lemon juice

1 tbs unsalted butter

½ tsp finely chopped fresh tarragon leaves, plus additional for garnish

¼ tsp lemon zest

1/8 tsp Colman's mustard powder

2 tbs apple cider vinegar

4 eggs

Preheat oven to 425° F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency. Remove from heat. Whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove.

Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft. Remove eggs from pan and drain on paper towel. Divide asparagus between plates.

Top with poached eggs and drizzle with sauce; garnish with additional tarragon.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.