Step 1: Preheat Oven and Prepare Asparagus

• Preheat oven to 475°F (245°C).

• Rinse asparagus and remove tough ends by gently bending each stalk until it snaps naturally. Peel stalks slightly if very thick.

• Toss asparagus spears in 2 tablespoons olive oil, a pinch of red pepper flakes, salt, and pepper until evenly coated.

• Arrange asparagus in a single layer on a baking sheet.

Step 2: Roast Asparagus

• Roast asparagus for approximately 10-12 minutes, until tender and lightly browned.

• Remove from oven and set aside.

Step 3: Prepare Arugula Pistou

• In a blender or food processor, combine fresh arugula, basil, garlic clove, cheese, lemon juice, ½ cup olive oil, and a pinch each of salt and pepper.

• Blend until a vibrant green puree forms.

• Transfer pistou to a small bowl and set aside.

Step 4: Poach the Eggs

• Bring a pot of water to a gentle simmer (not a full boil).

• Stir water in a circular motion to create a gentle whirlpool. Carefully crack eggs individually into the water.

• Cook eggs for approximately 3-4 minutes for soft poached eggs.

• Gently remove with a slotted spoon, draining excess water.

(Note: You can follow Thomas Keller’s detailed whirlpool method for poaching eggs on bonappetit.com if additional guidance is needed.)

Step 5: Assemble and Serve

• Arrange roasted asparagus spears neatly on serving plates.

• Top each serving with a poached egg.

• Drizzle generously with arugula pistou.

• Serve immediately with lemon wedges and warm crusty bread, if desired.