Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce
INGREDIENTS
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1 bunch thin asparagus
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1 tablespoon extra virgin olive oil
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1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
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1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
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3/4 cup heavy cream
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon unsalted butter
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1/2 teaspoon finely chopped fresh tarragon leaves, plus additional for garnish
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1/4 teaspoon lemon zest
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1/8 teaspoon Colman's mustard powder
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2 tablespoons apple cider vinegar
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4 eggs
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