Asparagus with Poached Egg, Tarragon and Chives

This dish is AMAZING and super easy to make. It seriously tastes like candy.

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.