Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Ingredients

• 3 tablespoons 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
• ¼ cup fresh chives
• + 2 more ingredients
• • ½ cup extra-virgin olive oil
  • 3 ounces thinly sliced prosciutto

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