Eggs and asparagus are so quintessentially spring and nothing could be easier to prepare than this simple yet elegant dish that works as well for breakfast as for a light lunch. The earthy flavours of asparagus are complemented by a light dressing of licorice-scented tarragon and a little dash of heat. To make this dish more filling, choose a hearty whole grain bread as the base of your sandwich. One with a blend of ancient grains including spelt or khorasan wheat (Kamut) is particularly nice. Springtime presents a wonderful opportunity to experiment with a host of different microgreens. Spicy radish microgreens or bright, young pea shoots work equally well in this dish.
Dry your eggs
Ensure you won’t add any extra moisture to the dish by carefully drying eggs before placing on your plates. Using slotted spoon, remove eggs from water, allowing the bulk of the water to drain over the saucepan. Lay slotted spoon on a kitchen towel and gently roll the spoon to allow each egg to come to rest on the towel. Pat the top of the egg gently and lift the towel to roll each egg back onto the spoon and place on your dish.