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Author Notes: This is probably the most favorite asparagus recipe I've created, with the inspiration coming from a dish I had at Michael Chiarello's restaurant Bottega in Yountville of the Napa Valley. Perfect for breakfast, lunch or dinner! —JennT1981
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed
- 4 eggs, soft poached
- 1 clove garlic, minced
- 2 tablespoons fresh Mexican tarragon, finely chopped
- 1 pinch salt, to taste
- 1 pinch cracked pepper, to taste
- 2 tablespoons unsalted butter
- 1/4 cup Italian bread crumbs
- Prepare an ice bath in a large bowl and set aside.
- Brings a large pot of salted water to a boil and add asparagus.
- Cook until bright green, about 3 to 5 minutes.
- Transfer to ice bath to stop cooking and set aside.
- In a large skillet heat oil over medium and add garlic.
- Cook about 1 minute before adding asparagus, Mexican tarragon, salt and pepper.
- Toss to coat evenly and cook another few minutes until asparagus is still crisp but also tender and warmed through.
- Transfer asparagus to a platter and keep warm. In same skillet melt butter and add bread crumbs. Toss to coat evenly and cook until toasted, about 3 to 5 minutes.
- Garnish asparagus with soft boiled egg slices and toasted bread crumbs before serving.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Asparagus Recipe
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