Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.