final fling with asparagus- [Added June, 25, 2008]

the season is coming to a close on British asparagus, but it's still wonderful.  if, like us, you've eaten it constantly since the beginning of the season, finding new things to do with it can become a challenge.  This little recipe is a good one, and it serves four:

20 asparagus spears, trimmed,

salt

1 tbsp white wine vinegar

4 free-range eggs

100g of butter

the juice of 2 lemons

2 tbsp chopped tarragon

4 slices of fresh bread, toasted 

Steam the asparagus over a pan of boiling water for 3-5 minutes, depending on the thickness of the spears.  Bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and repeat the process with the remaining eggs.  Melt the butter in a small frying pan and stir in the lemon juice and tarragon. Place 5-6 freshly steamed asparagus spears on each brioche slice. Top with a poached egg and spoon over the tarragon butter sauce. Serve at once.