INGREDIENTS
8
asparagus spears
1 cup
baby arugula
1/8 tsp
black pepper
2 larges
eggs
1 tsp
fresh mint leaves
1 tbsp
lemon juice
1/2 tsp
lemon zest
2 tbsp
olive oil
1/4 tsp
sea salt
2 inches
sourdough bread
4 oz
taleggio cheese
2 tbsp
unsalted butter
2 tsp
vegetable oil