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I could tell you that this post on Serious Eats all about blanching spring vegetables is the definitive guide to the subject -- just gorgeous vegetables, blanched separately and cooled before being topped with a poached egg -- but honestly, those lemon zest-topped asparagus spears have me 100% speechless right now. Go see for yourself.
The Food Lab Lite: How To Put Spring On A Plate from Serious Eats