- 6 eggs
- 1 tbsp white wine vinegar, optional
- 2 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1/2 pound mushrooms, preferably a mix of oyster mushrooms and morels, cleaned, and large mushrooms, sliced in 1/2" slices
- 6 oz spring onions, sliced
- 1 pound asparagus, peeled, sliced into 2" spears
- 1 cup water
- 2 tbsp chopped tarragon
- fine sea salt and fresh ground pepper to taste
- lemon juice to taste
- To poach your eggs, bring a pot with 4 inches of salted water and optional vinegar in it to the point where bubbles gather on the sides of the pan but do not boil up (about 185 F). Have a plate and a slotted spoon on hand. Strain each egg in a fine strainer to eliminate the looser part of the white, and then place each egg into a small cup.
- Working one or two eggs at a time, slip the egg carefully into the simmering water and cook until the yolks are a desired firmness. For a runny yolk with a set white, 3-4 minutes is good. Remove egg with a slotted spoon to the plate. If you want to save the egg for later, you can pop it into ice water and store in the refrigerator. Reheat in a pan full of warm water.
- In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium high heat. Add in the mushrooms and cook until browned, about 10 minutes. Sprinkle with salt and stir in the garlic and cook for one more minute. Remove to a plate.
- Melt the remaining butter and the olive oil in the pan and add in the spring onion. Season with salt and pepper. Reduce pan heat to medium and cook, stirring frequently until tender and translucent, about 10 minutes. Add in the asparagus and toss well. Add in the water and stir, turning up heat to medium high again. Cook until the asparagus is bright green and crisp tender, 3-4 minutes. Stir in the mushrooms and warm through for one more minute.
- Just before serving, stir in the tarragon and adjust seasoning with salt, pepper, and/or lemon juice to taste.
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