Poached Eggs With Asparagus And Lemon Butter

• 1/4 cup butter, softened
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon zest
• 1/8 teaspoon salt, divided
• 16 fresh asparagus spears, trimmed
• 1 tablespoon white vinegar
• 4 large eggs
• 2 English muffins, split and toasted
• Dash pepper

1. In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving.
2. In a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
3. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer; holding cup close to surface of water, slip eggs into water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
5. Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt.

butter, parsley, tarragon, lemon juice, lemon zest, salt, white vinegar, eggs, muffins, pepper

Taken from www.tasteofhome.com/recipes/poached-eggs-with-asparagus-and-lemon-butter/ (may not work)