Tender Asparagus With Soft Poached Eggs, Mexican Tarragon And Italian Bread Crumbs

1. 1

   Prepare an ice bath in a large bowl and set aside.

2. 2

   Brings a large pot of salted water to a boil and add asparagus.

3. 3

   Cook until bright green, about 3 to 5 minutes.

4. 4

   Transfer to ice bath to stop cooking and set aside.

5. 5

   In a large skillet heat oil over medium and add garlic.

6. 6

   Cook about 1 minute before adding asparagus, Mexican tarragon, salt and pepper.

7. 7

   Toss to coat evenly and cook another few minutes until asparagus is still crisp but also tender and warmed through.

8. 8

   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.

9. 9

   Garnish asparagus with soft boiled egg slices and toasted bread crumbs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.