by JennT1981
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my 47 recipes »
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JennT1981's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 bunch asparagus, trimmed Ask a question about this ingredient
4 eggs, soft poached Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 tablespoons fresh Mexican tarragon, finely chopped Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch cracked pepper, to taste Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/4 cup Italian bread crumbs Ask a question about this ingredient
Prepare an ice bath in a large bowl and set aside.
Ask a question about this stepBrings a large pot of salted water to a boil and add asparagus.
Ask a question about this stepCook until bright green, about 3 to 5 minutes.
Ask a question about this stepTransfer to ice bath to stop cooking and set aside.
Ask a question about this stepIn a large skillet heat oil over medium and add garlic.
Ask a question about this stepCook about 1 minute before adding asparagus, Mexican tarragon, salt and pepper.
Ask a question about this stepToss to coat evenly and cook another few minutes until asparagus is still crisp but also tender and warmed through.
Ask a question about this stepTransfer 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.
Ask a question about this stepGarnish asparagus with soft boiled egg slices and toasted bread crumbs before serving.
Ask a question about this stepI was just sitting here ignoring a confeence call and pondering lunch ... now I know what I am having! Thanks!!
Amanda is a co-founder of Food52.
Delish!