Jumbo Asparagus with Poached Egg

Bring a large pot of water to a boil. Trim or snap woody ends off the asparagus spears and discard. Working with one spear at a time, peel the outer layer off the asparagus beginning just under the asparagus tip and peeling down. Repeat with all spears.

When water comes to a boil, salt the water until it tastes like the sea. Add the asparagus. Simmer for 3-4 minutes until the asparagus are just tender. Transfer to an ice water bath.

Bring a separate medium sized pot to a boil. When it comes to a boil add the vinegar. Reduce heat to medium so the water is gently simmering. One at a time crack an egg into a small bowl then let it slide into the water. When the white comes together add the next egg. Keep track of the order each egg was put in the water. It should take about three minutes per egg. To check if each is cooked, gently lift from the water with a slotted spoon and press with an index finger. The white should be cooked but the yolk still runny.

When each egg is cooked transfer with a slotted spoon to a paper towel to briefly sop up the excess water.

To serve, place 3-4 spears of asparagus side-by-side on each plate. Top each bundle with a poached egg. Sprinkle each plate with freshly ground black pepper, sea salt, and minced chives.