Asparagus With Soft Cooked Eggs And Brown Butter Hollandaise


    1 cup crustless 1 inch bread cubes, cut from thickly sliced, firm textured country bread
    1 tbsp extra virgin olive oil
    16 fat asparagus, tough ends snapped off, stalks peeled
    4 large eggs
    1 stick unsalted butter, cut into tbsp
    2 large egg yolks
    1 1/2 tsp fresh lemon juice
    Freshly ground pepper
    Cayenne pepper


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