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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.