Pan Roasted Asparagus with Fried Eggs
(recipe from In the Kitchen with A Good Appetite by Melissa Clark)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons, unseasoned homemade bread crumbs
- 1 anchovy fillet, minced
- 1 small garlic clove, minced
- kosher salt to taste
- 1/4 teaspoon freshly grated lemon zest
- 1 bunch asparagus, trimmed (about 1 lb.)
- pinch freshly ground black pepper
- 2 large eggs
Heat a tablespoon of olive oil in a large skillet over medium high heat. Add the bread crumbs and anchovy and cook until the breadcrumbs are browned and toasted. Stir occasionally; it should take 2 minutes. Stir in the garlic and cook until fragrant. Add the lemon zest and put the mixture in a small bowl.
Wipe out the skillet and add another tablespoon of olive oil to the pan. Return to heat and add in the asparagus with a pinch of salt & pepper. Cover the pan and cook, stirring occasionally for 5-6 minutes or until asparagus is nice and tender. Transfer the asparagus to a serving plate and sprinkle with the bread crumb mixture.
Add the remaining tablespoon of oil to the pan and over medium heat, crack in the eggs and fry until just set but still runny, 2 to 3 minutes. Slide the eggs on top of the asparagus and serve.