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1
Preheat the oven to 400F.
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2
Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste.
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3
Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes.
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4
Remove from the oven and cover loosely to keep warm.
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5
While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat.
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6
Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side.
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7
Remove from the skillet and cover loosely to keep warm.
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8
Without cleaning the skillet, return it to the heat and add the coffee and butter.
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9
Stir to mix, scraping the bottom and sides to incorporate any bits of meat.
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10
Cook until the gravy reduces slightly, 3 to 5 minutes.
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11
Reduce the heat to low and simmer until the dish is assembled.
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12
Fill another large skillet with water about 2 inches deep and bring to a boil.
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13
Add the vinegar and salt and reduce the heat to a simmer.
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14
Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below).
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15
Use a slotted spoon to gently transfer the eggs to a paper towellined platter to drain.
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16
Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham.
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17
Place 1 or 2 eggs on each slice of ham and spoon the gravy on top.
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18
Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
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19
Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please.
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20
They are easy to make, too.
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21
The touch of vinegar added to the water helps the eggs keep their shape while they cook.
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22
Fill a large skillet with water about 2 inches deep and bring to a boil.
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23
Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
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24
Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk.
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25
Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water.
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26
Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet.
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27
Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks.
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28
For a firmer yolk, cook 1 to 2 minutes longer.
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29
Use a slotted spoon to gently transfer the eggs to a paper towellined platter to drain.
