Poached Eggs and Asparagus

1. Bring two pans of water to a boil; one for your poached egg and one to blanch your asparagus.
2. Add one teaspoon of lemon juice to the pan of water you will be cooking your poached egg or eggs.
3. Zest ½ a lemon and set aside.
4. Poach your egg in simmering hot water for 3 minutes.
5. Place your asparagus spears in the boiling water and blanch for 1-2 minutes (or longer if you would like softer asparagus).
6. Place the blanched asparagus spears on your plate.
7. Place the poached egg on top of the asparagus spears on your plate.
8. Sprinkle egg and asparagus with 1 teaspoon lemon juice, lemon zest, and a dash of salt and pepper.

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