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asparagus panzanella with poached eggs
Ingredients
- 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 *see ingredient note
- 1 cup Imagine no-chicken broth or reduced sodium-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
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