- Servings: 10
Source: Martha Stewart Living, April/May 1992
- 2 pounds asparagus
Trim woody ends from asparagus and peel the bottom two inches of stems. Blanch in lightly salted water for about 5 minutes or until desired tenderness is reached; drain. Place several spears on each plate, alongside poached eggs; top with Herb Beurre Blanc if desired.