Asparagus and Poached Egg with Arugula-Caper Pesto

Asparagus is back, babies! With peppery-tangy pesto to boot. So good. So springlike.

I made this for dinner, but it would be terrific for a brunch or lunch. Add toast or a grain for increased heartiness.

2 cups loosely packed arugula
2 tablespoons capers
1 small clove garlic
2 tablespoons pine nuts
salt
1/4 cup extra virgin olive oil

1 pound asparagus
4 eggs

In a food processor, combine the arugula, capers, garlic, and pine nuts with a little salt. Turn the machine on and stream the olive oil in until well blended. (If you want a thinner sauce, add water). Check the seasoning and set aside.

Set a large pot of water on to boil. Once boiling, turn down the heat to a nice simmer. Crack an egg into a ladle, and with another spoon, swirl the simmering water so a whirlpool of sorts forms in the pot. Carefully lower the ladle into the swirling water. Cook the egg until the whites become opaque, longer if you want a harder yolk.

Gently scoop the egg out with a slotted spoon, shaking it a little to release any loose threads of egg white. Repeat with the remaining eggs.

Finally, steam the asparagus until just cooked. Top with a poached egg, some of the arugula pesto, some grated parmesan cheese, coarse salt, and freshly ground black pepper.

Serves four.