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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