Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove
Ingredients
10egg
2poundasparagustrimmed and ends peeled
2tablespoonextra virgin olive oil
2clovegarlicminced
2tablespoonfresh tarragonminced
2tablespoonunsalted butter
1teaspoonKosher saltmore or less to taste
1/3teaspoonfreshly ground black peppermore or less to taste
Optional:
1/2cupalmond flour
Instructions
Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.
In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
Transfer asparagus to platter and keep warm.
In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.
Divide up asparagus on 10 plates (or the chosen number of servings) and set aside.
Fill a medium pot with 2-3 inches of water; bring water a boil and reduce to a simmer.
Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.
Repeat with remaining eggs; garnish and serve.
Reheating Instructions
Can be reheated in the microwave or oven, however egg yolks will become firm.