Garnish:

• chopped parsley
• chives or tarragon (optional)

Directions:

In a small bowl or measuring cup whisk 1/4 cup (50 mL) olive oil, mustard, lemon juice, parsley, chives or tarragon and 1/4 tsp (1 mL) each salt and pepper together. Set aside for dressing.

In large skillet heat remaining 2 tbsp (25 mL) olive oil over medium- high heat. Saute mushrooms and onion 3-5 minutes or until starting to release their moisture; stir in garlic, balsamic vinegar and remaining 1/4 tsp (1 mL) each salt and pepper. Heat for 1 minute and remove from heat; stir in 3 tbsp (45 mL) dressing and keep warm.

While eggs are poaching cook asparagus in large skillet of boiling water 3-4 minutes or just until crisp-tender; drain; toss with 1/4 cup (50 mL) dressing. Divide asparagus among 4 serving plates; spoon warm mushrooms on top of asparagus. Place a poached egg on top of mushrooms and drizzle remaining dressing over eggs. Garnish with herbs if desired.

Variation:

Omit poached eggs and top mushrooms with 1/2 (125 mL) cup crumbled chevre (soft goat cheese).

TIP:

Poach eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.

More delicious recipe ideas are available online at www.mushrooms.ca.

Serving Size: Makes 4 Servings