Mix the oil and vinegar. Peel the shallot, rinse the tarragon, and chop them finely. Add them to the vinaigrette.
Add a pinch of Espelette pepper and season with salt.
Preparing the asparagus and eggs
Rinse and clean the asparagus, peel the lower half, and trim off the tough ends.
Place your plates in the oven at 100°C so they are nice and warm when it's time to serve.
Set aside two asparagus spears for the final garnish. Place the rest in boiling water. Cook for 10 minutes.
Meanwhile, poach the eggs. Bring a large pot of water to a boil. Once it’s boiling, turn off the heat, crack the eggs, and gently slide them, one at a time, into the water. Do not stir, and let them cook for 5 minutes. Remove each egg with a slotted spoon, and set aside while you prepare the asparagus.
Use a mandoline to slice the raw asparagus into thin strips.
Assembly and service
Arrange 4 asparagus spears on each plate. Place a poached egg in the center and slice it.
When the asparagus is cooked through, drain it.
Sprinkle with asparagus shavings and Espelette pepper. Place the vinaigrette in a small bowl and serve immediately!
Notes
WHAT SHOULD YOU DRINK WITH THESE POACHED EGGS AND ASPARAGUS? – A white wine (Vouvray, Anjou).