- 3 tablespoons extra virgin olive oil
- 3 tablespoons unseasoned, preferably homemade bread crumbs
- 1 anchovy fillet, minced
- 1 small garlic clove, minced
- Kosher salt to taste
- ¼ teaspoon freshly grated lemon zest
- 1 bunch asparagus, trimmed
- Pinch freshly ground black pepper
- 2 large eggs
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bread crumbs and anchovy and cook, stirring occasionally, until the bread crumbs are browned and toasted, about 2 minutes. Stir in the garlic and a large pinch of salt and sauté until fragrant, 1 to 2 minutes longer. Add the lemon zest, then transfer the mixture to a small bowl.
- Wipe out the skillet with a paper towel and return it to the heat. Add another tablespoon of the oil and then add the asparagus and a pinch of salt and pepper. Cover and cook, stirring and shaking the pan occasionally, until the asparagus is tender, 5 to 6 minutes. Transfer the asparagus to a serving plate and sprinkle with the bread crumb mixture.
- Add the remaining tablespoon of the oil to the skillet and return it to the 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.