Ingredients
1 1/2 pounds asparagus spears, trimmed
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice, divided
2 1/2 tablespoons olive oil, divided
4 teaspoons white wine vinegar, divided
1 tablespoon capers, chopped
1/2 teaspoon ground fennel seeds
1 1/2 ounces kalamata olives, pitted and coarsely chopped (about 1/3 cup)
1 garlic clove, minced
12 (1/2-ounce) slices whole-wheat baguette
6 large eggs
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
Preparation
1. Preheat broiler to high.
2. Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain; keep warm.
3. Combine rind, 2 tablespoons orange juice, 2 tablespoons oil, and 2 teaspoons vinegar in a bowl, stirring well with a whisk.
4. Place remaining 1 tablespoon orange juice, remaining 1 1/2 teaspoons oil, capers, fennel seeds, olives, and garlic in a food processor; process until finely chopped.
5. Place baguette slices on a baking sheet. Broil 2 minutes or until golden, turning after 1 minute.
6. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in remaining 2 teaspoons vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
7. Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates. Drizzle asparagus with dressing, tossing gently to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with pepper and salt. Serve immediately.
Cooking Light DT
