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Martha Stewart Living, April/May 1992, Martha Stewart Living, April 1992

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Servings:
10
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Ingredients

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Directions

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  • Trim woody ends from asparagus and peel the bottom two inches of stems. Blanch in lightly salted water for about 5 minutes or until desired tenderness is reached; drain. Place several spears on each plate, alongside poached eggs; top with Herb Beurre Blanc if desired.

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