Asparagus and tomato salad, with poached egg

Asparagus and tomato salad with poached egg Yields 4 servings 1Large tomato, organic sliced                         1 lbs, Asparagus, organic                                        4 Poached eggs, organic, free range 2 Tablespoons white vinegar                                            Dressing                                                      1/2 Cup walnut oil                                                     2 Tablespoon white wine vinegar                                       1 Lemon, juice from                                        1 Teaspoon paprika                                                          To taste sea salt                                                         To taste black pepper

*For the asparagus, trim first and blanch in a salted pot of boiling water for 2 minutes. When finished shock in an ice bath to preserve color. Set aside. Using same pot, bring water back to a slight bubble and add vinegar. Carefully set egg into water. Turn burner to low and allow egg to cook for 3 to 4 minutes. For the dressing, toss ingredients in a bowl saving the oil for last. Whisk well, slowly adding the Walnut oil. To plate, set tomato slice slightly off center of the plate, stack asparagus on top of tomato by 4’s concentrating on Height. Carefully place egg on top of the structure, puncturing egg allowing yolk to flow down. Pour dressing on top of dish, and Enjoy!!!