Step 1

Preheat the oven to 350F. Toss asparagus with 1 tbsp oil, arrange on a baking sheet in a single layer and season with salt and pepper. Roast about 10 minutes until tender.

Step 2

Meanwhile make the dressing, in a medium bowl combine the red wine vinegar, Dijon, thyme, and remaining tablespoon oil. Whisk until emulsified. Add lentils and stir to combine. Set aside and let lentils absorb the dressing.

Step 3

To poach the eggs, fill a large saucepan with water, about 1 1/2 inches deep. Bring water to a boil, then reduce to a simmer. Add white vinegar. One at a time crack the eggs into a ramekin and tip egg into water. Cook 3 minutes. Remove and place on a plate lined with paper towels to absorb water.

Step 4

To serve divide asparagus on 4 plates, top with dressed lentils and place one egg on top. Season with pepper and serve right away.