Roasted Asparagus with Preserved Lemon Yogurt Sauce and Poached Eggs | Cooking with Julie

Ingredients

• 2 teaspoons olive oil
• 1 pound asparagus (1 bunch)
• 4 large organic fresh eggs
• 1 lemon (zested and juiced)
• 1 cup Greek yogurt
• 1/2 preserved lemon*, rinsed and minced
• 1/2 teaspoon Marash chili (or another mild dry chili)
• 1 tablespoon white or apple cider vinegar
• 1 1/2 quarts water (for cooking the egg)