Roasted Asparagus with Poached Egg and Lemon Mustard Sauce

Ingredients

• 1 bunch thin asparagus
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 3/4 cup heavy cream
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• 1/2 teaspoon finely chopped fresh tarragon leaves, plus additional for garnish
• 1/4 teaspoon lemon zest
• 1/8 teaspoon Colman's mustard powder
• 2 tablespoons apple cider vinegar
• 4 eggs

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