Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc

Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc

Serves 4

8 stalks asparagus, trimmed and halved crosswise
1/2 tsp. cider vinegar
4 large eggs
1/4 cup white wine
3 Tbs. fresh lemon juice
1 Tbs. finely chopped shallot
4 oz. unsalted butter, cut into 1/2-inch pieces
1 Tbs. thinly sliced fresh chives
Kosher salt and freshly ground black pepper
2 English muffins, split and toasted

Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Boil the asparagus until crisp-tender, 3 to 4 minutes. With a slotted spoon or tongs, transfer to a paper-towel-lined plate.
Add the vinegar to the water, and bring to a simmer. One at a time, crack the eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
In an 8-inch skillet, combine the wine, lemon juice, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about 1 Tbs. Turn the heat to low and whisk in the butter a few pieces at a time. It should melt gradually to form a creamy sauce. Stir in the chives. Season to taste with salt and pepper. Top the English muffins with the asparagus, eggs, and sauce. Pass any remaining at the table.