|01||Heat oil in a frying pan over medium-high heat, add breadcrumbs and garlic, sauté until golden and crisp (4-5 minutes). Remove from heat, stir in parsley, season to taste, set aside.|
|02||Poach eggs in a saucepan of barely simmering water until cooked to your liking (3-4 minutes for soft poached), remove and drain well on absorbent paper. Keep warm.|
|03||Meanwhile, snap ends from asparagus (discard) and peel ends if desired. Blanch until tender (3-4 minutes), drain. Serve hot, topped with poached eggs, scattered generously with breadcrumbs and parmesan, if desired.|
Bananas, breadfruit, cherries, grapefruit, loquats, lychees, mangoes, mangosteens, papayas, pineapples, Valencia oranges.
Avocados, beans, lettuce, onions, peas, spinach.
Bigeye tuna, blue swimmer crab, coral trout, goldband snapper, longfin eel, morwong, ocean jacket, southern shortfin eel.