Asparagus with tarragon and parsley butter and poached egg

Whip the butter with an electric mixer for about 3 minutes. Chop the herbs and mix them into the butter. Add lemon juice and season with salt and pepper.

Grill the asparagus.

Crack the eggs into small bowls or glasses, one egg per bowl. Pour ½ tsp vinegar over each egg. Bring water to a boil with salt and 1 tsp vinegar. Then let the water simmer. Stir the water to create a whirlpool, gently add all the eggs, one at a time. Let simmer for about 3-4 minutes and then remove the egg before adding the next. Place the eggs on a plate and, if necessary, gently pat off any water with paper towels.

Serve the poached eggs and parsley butter on freshly grilled asparagus.