INGREDIENTS
1/4 cup
extra-virgin olive oil
1 tbsp
fresh lemon juice
1 tsp
Dijon mustard
Kosher salt and freshly ground pepper
1 lb
medium asparagus, trimmed
2 tbsp
unsalted butter
6
large eggs
6 cups
baby arugula
3/4 cup
freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)