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

• 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

1. Prepare an ice bath in a large bowl and set aside.
2. Brings a large pot of salted water to a boil and add asparagus.
3. Cook until bright green, about 3 to 5 minutes.
4. Transfer to ice bath to stop cooking and set aside.
5. In a large skillet heat oil over medium and add garlic.
6. Cook about 1 minute before adding asparagus, Mexican tarragon, salt and pepper.
7. Toss to coat evenly and cook another few minutes until asparagus is still crisp but also tender and warmed through.
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. Garnish asparagus with soft boiled egg slices and toasted bread crumbs before serving.

olive oil, eggs, clove garlic, fresh mexican tarragon, salt, cracked pepper, unsalted butter, italian bread crumbs

Taken from food52.com/recipes/3977-tender-asparagus-with-soft-poached-eggs-mexican-tarragon-and-italian-bread-crumbs (may not work)