Poached Eggs with Tarragon Asparagus

500 g fresh asparagus, trimmed
1 tbsp rice bran oil
1 garlic clove, minced
1 tbsp minced fresh tarragon
1 tsp SIDS SALT & PEPPER
1 tbsp butter
¼ cup bread crumbs
¼ tsp SIDS CRAZY SALT
4 large eggs

Place 8 cm of water in a large frypan with high sides then bring to a boil. Add asparagus and cook, uncovered, 2-4 minutes until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.
In a separate large frypan, heat oil over medium heat. Add garlic then cook and stir 1 minute. Add asparagus, tarragon, SIDS SALT & PEPPER and cook asparagus 2-3 minutes until crisp-tender, turning occasionally. Remove from pan and keep warm. In same pan, melt butter over medium heat. Add bread crumbs, sprinkle with SIDS CRAZY SALT then cook and stir 1-2 minutes until toasted. Remove from heat.
Add 5 cm fresh water to pan used to cook asparagus. Bring to a boil then adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl then holding bowl close to surface of water, slip egg into water.
Cook eggs, uncovered, 3-4 minutes until whites are completely set and yolks begin to thicken, but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.