Asparagus and Poached Eggs with Lemony Spinach Pesto
*To Poach Eggs:
Add 4 cups water to a large skillet; add 1 tablespoon vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with 3 more eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon. Season to taste with salt and pepper.