Name: Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil
Yield: Makes 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup chopped fresh chives; 1 teaspoon fresh lemon juice; 1/4 teaspoon finely grated lemon peel; 6 tablespoons white wine vinegar or unseasoned rice vinegar; 6 to 12 large eggs; 2 pounds medium asparagus spears, trimmed; 3 tablespoons olive oil; 3 ounces thinly sliced prosciutto

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Poached Eggs with Roasted Asparagus, Prosciutto, and Chive OilBrian Leatart

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

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