Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs

1. 1

   Heat 1 tablespoon of the oil in a large skillet over medium heat.

2. 2

   Add the bread crumbs and anchovy and cook, stirring occasionally, until the bread crumbs are browned and toasted, about 2 minutes.

3. 3

   Stir in the garlic and a large pinch of salt and saute until fragrant, 1 to 2 minutes longer.

4. 4

   Add the lemon zest, then transfer the mixture to a small bowl.

5. 5

   Wipe out the skillet with a paper towel and return it to the heat.

6. 6

   Add another tablespoon of the oil and then add the asparagus and a pinch of salt and pepper.

7. 7

   Cover and cook, stirring and shaking the pan occasionally, until the asparagus is tender, 5 to 6 minutes.

8. 8

   Transfer the asparagus to a serving plate and sprinkle with the bread crumb mixture.

9. 9

   Add the remaining tablespoon of the oil to the skillet and return it to the heat.

10. 10

    Crack in the eggs and fry until just set but still runny, 2 to 3 minutes.

11. 11

    Slide the eggs on top of the asparagus and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.