First Of The Season Asparagus With Green Garlic And Almond Breadcrumbs

• 2-3 pieces crusty country bread (day-old is fine), cut into chunks
• 1 large organic egg
• 12-15 spears of asparagus, ends trimmed and stalks peeled, if necessary
• 3/4 tablespoon unsalted butter
• 3/4 tablespoon plus 1/2 cup and 2 tablespoons Extra Virgin Olive Oil, divided
• 1/2 cup whole blanched almonds
• 1/2 cup green garlic, finely chopped into thin moon shapes
• 1/8 cup fresh tarragon, cut into thin julienned strips
• 1/8 cup fresh mint, cut into thin julienned strips

1. First make the breadcrumbs. Place pieces of bread on a baking sheet and put baking sheet in a 400 degree oven for about 15 minutes, or until golden and toasty. Let bread cool slightly, then pulse in food processor until large crumbs have formed. Crumbs do not need to be uniform size. A mix of large and small breadcrumbs is fine. Set aside.
2. Next add the almonds to the food processor bowl. There is no need to wash the bowl first. Pulse the almonds about 10 times or until almonds are finely chopped. Be careful not to grind almonds too finely, or you will end up with almond meal. Set aside.
3. Cook the eggs: Bring a small saucepan of water to a boil over medium-low heat. When water is at a simmer, carefully lower two eggs into the pan. Let simmer for eight minutes, then remove eggs from water and rinse with cold water. When eggs have cooled, peel eggs and chop inito small pieces. Set aside.
4. Cook the asparagus: Heat large skillet over medium heat. Add butter and 3/4 tablespooon olive oil to pan. When butter has melted, add asparagus to pan. Cook asparagus for about five minutes or so or until tender, turning occasionally with tongs. Remove from pan and put on serving plate.
5. Finishing the dish: Add 1/2 cup plus 2 tablespoons olive oil and green garlic to small skillet. Gently heat oil over low heat. When garlic starts to bubble, add 1/3 cup breadcrumbs to pan. Stir with wooden spoon and let toast for about two minutes. Add almonds and toast for another minute or so or until mixture smells fragrantly nutty and garlicky. Remove from heat. Spoon garlic-breadcrumb-almond mixture on top of asparagus, being sure to spoon some of the olive oil onto the asparagus. Add chopped egg and a shower of herbs on top. Serve with some crusty bread to sop up some of the leftover crumbs and garlic infused oil. Enjoy with a nice glass of white wine!

crusty country bread, egg, stalks, unsalted butter, olive oil, whole blanched almonds, green garlic, fresh tarragon, fresh mint

Taken from food52.com/recipes/17262-first-of-the-season-asparagus-with-green-garlic-and-almond-breadcrumbs (may not work)