Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil
Photo by Brian Leatart

Ingredients

  • ½ cup extra-virgin olive oil
  • 2 pounds medium asparagus spears
  • 12 large eggs
  • 6 tablespoons white wine vinegar or unseasoned rice vinegar
  • ¼ teaspoon finely grated lemon
  • 1 teaspoon fresh lemon juice
  • 3 ounces thinly sliced prosciutto
  • + 2 more ingredients
    • 3 tablespoons olive oil
    • ¼ cup fresh chives

Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using. Fill 2 large bowls with ice water an...

View full recipe at Epicurious

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