Roasted Asparagus and Arugula Salad with Poached Egg

Ingredients

• 1 pound asparagus green trimmed
• 5 ounce baby arugula 
• 0.5 teaspoon pepper black divided freshly ground
• 4 large eggs 
• 2 teaspoons tarragon fresh chopped
• 3 ounce bread italian toasted cut in half diagonally
• 0.3 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin divided
• 3 tablespoons shallots minced
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk
• slotted spoon

Directions

1. Preheat oven to 45
2. Place asparagus on a jelly-roll pan.
3. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat; arrange in a single layer.
4. Bake at 450 for 5 minutes or until crisp-tender.
5. Place remaining 7 teaspoons oil, 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk.
6. Add arugula; toss gently to coat.
7. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with one-fourth of the asparagus.
8. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer.
9. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each salad.
10. Sprinkle with remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.