Asparagus with orange butter and poached egg

Asparagus is in season here just now.  While it is good enough to eat on its own, do try asparagus with orange butter and a poached egg for a complete culinary sensation. You will need (for 4 people) :

20 green asparagus stems

juice of 1 orange

strips of zest, blanched in water

100g unsalted butter diced

salt and pepper

6 fresh eggs

2 l water

1 dl of white vinaigrette

Method

Peel the asparagus and gently boil using open pan in salted water for 2 - 4 minutes. Remove from water and wrap in cloth to keep warm. Reduce orange juice until caramelizing. Add some water drops and reduce again then whisk in cold butter. Add salt and pepper to taste and the orange zest. 

Poach the eggs in an egg pan of boiling water for three minutes and once soft remove and cool under cold water. 

Serve asparagus with the orange butter sauce, poached eggs and a bouquet of chervil.