Asparagus Salad with Poached Eggs and Tapenade Toast

  • 1 1/2 lb. asparagus spears, trimmed
  • 1/2 tsp. grated orange rind
  • 3 TBS fresh orange juice, divided
  • 2 1/2 TBS olive oil, divided
  • 4 tsp. white wine vinegar, divided
  • 1 TBS capers, chopped
  • 1/2 tsp. ground fennel seeds
  • 1 1/2 oz. kalamata olives, pitted and coarsely chopped (about 1/3 cup)
  • 1 garlic clove, minced
  • 12 slices whole-wheat baguette (about 1/2 oz. each slice)
  • 6 large eggs
  • 1/4 tsp. black pepper
  • 1/8 tsp. kosher salt

Preheat broiler to high. Bring a large saucepan of water to a boil. Add asparagus and cook 3 minutes or until crisp-tender. Drain and keep warm. Combine rind, 2 tablespoons of orange juice, 2 tablespoons oil and 2 teaspoons vinegar in a bowl, stirring well with a whisk. 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. Place baguette slices on baking sheet. Broil 2 minutes or until golden, turning after 1 minute. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat and 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. Spread tapenade evenly onto toasts; place 2 toasts on each of 6 plates. Drizzle asparagus with dressing, tossing to coat. Divide asparagus evenly among plates. Top asparagus with 1 poached egg; sprinkle eggs evenly with salt and pepper. Serve immediately.