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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
tablespoon olive oil
bunch asparagus, trimmed
eggs, soft poached
clove garlic, minced
tablespoons fresh Mexican tarragon, finely chopped
pinch salt, to taste
pinch cracked pepper, to taste
tablespoons unsalted butter
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