Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs

1. Prepare Anchovy Bread Crumbs

Heat one tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add three tablespoons of unseasoned bread crumbs along with a minced anchovy fillet. Stir them together for about two minutes until the bread crumbs turn golden brown. Once toasted, transfer the mixture to a bowl and set it aside.

2. Sauté Garlic and Lemon Zest

In the same skillet, add the minced garlic clove. Sauté it briefly with a pinch of kosher salt and a quarter teaspoon of freshly grated lemon zest for about one to two minutes. The garlic will soften and the lemon zest will release its bright aroma, creating a fragrant base.

3. Cook Asparagus

Wipe the skillet clean, then add another tablespoon of olive oil. Place the trimmed asparagus in the skillet, sprinkle with a bit of salt and a pinch of freshly ground black pepper. Cook for five to six minutes, stirring occasionally, until the asparagus is tender but still crisp. Transfer the asparagus to a serving plate and generously sprinkle the anchovy bread crumb mixture on top, allowing the flavors to meld.

4. Fry Eggs

Using the same skillet, add the last tablespoon of olive oil. Once the oil is hot, crack in two large eggs. Fry them for two to three minutes until the whites are set and the yolks are still runny. Carefully place the fried eggs over the asparagus, letting the yolk seep into the bread crumbs for an extra layer of richness. Serve immediately.