1 bunch tarragon
1 bunch chives
Juice of 1 lemon
Extra virgin olive oil
About 24 asparagus spears, blanched
4 eggs, poached
Whizz the tarragon, chives, and lemon juice in a blender or food processor. Add enough olive oil to achieve the consistency you like. Set aside while preparing the asparagus and eggs.
Divide the asparagus spears between four plates. Spoon the dressing over the spears and then top with the poached eggs.
Garnish with Parmesan cheese, chopped herbs, or freshly ground black pepper, if desired.