Asparagus With Soft-Cooked Eggs And Brown-Butter Hollandaise

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1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country bread

1 tablespoon extra-virgin olive oil


16 fat asparagus, tough ends snapped off, stalks peeled

4 large eggs

1 stick (4 ounces) unsalted butter, cut into tablespoons

2 large egg yolks

1 1/2 tablespoons hot water

2 teaspoons fresh lemon juice

Freshly ground pepper

Cayenne pepper

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