Ingredients
- 8 Tbs. (1 stick) unsalted butter
- 8 fresh sage leaves
- 1 Tbs. salt, plus more, to taste
- 12 to 16 asparagus spears, tough ends trimmed
- 4 slices of brioche, each about 1 inch thick
- 8 eggs
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
Description
For A Festive Presentation, Tie 3 Or 4 Asparagus Spears Into A Bundle With A Long Chive And Then Cook In The Boiling Water.
Williams-Sonoma
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