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Crispy Soft-Boiled Eggs and Olive-Oil Poached Asparagus with Cambozola Crema
Book Information
GFF Magazine: Gluten-Free Forever, Issue No. 7, Spring 2016
Page: 73
Ingredients
Asparagus
Baking Soda
Cambozola Crema (page 73)
Canola or Vegetable Oil
Egg
Gluten-Free Bread Crumbs
Olive Oil
Prosciutto
Rice Flour