Asparagus Panzanella with Poached Eggs

Warm bread salad or Panzanella made with asparagus and green garlic with lemon zest, tarragon and chevre, topped off with a poached egg.

½ pound day-old bread, cut into small bite-sized cubes
splash of white vinegar
4 large eggs
1/3 cup extra-virgin olive oil
1 ½ cup chopped and washed green garlic
1 cup Imagine no-chicken broth
1 1-lb bunch asparagus, woody ends snapped off and stalks cut into 1-inch pieces
¾ teaspoon salt
2 teaspoons chopped fresh tarragon
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice plus 4 lemon wedges for serving
½ cup crumbled fresh chevre
Freshly ground pepper to taste

View the full recipe at Healthy Seasonal Recipes →