Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs

1. Toasting Bread Crumbs

Begin by heating 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is warm, add the bread crumbs and minced anchovy fillet. Stir them together as they toast, allowing the bread crumbs to absorb the savory flavor of the anchovy. Continue to cook until the bread crumbs are browned and toasted, which should take about 2 minutes.

2. Adding Garlic and Lemon Zest

Add the minced garlic and a pinch of salt to the skillet with the toasted bread crumbs. Sauté for 1 to 2 minutes, just until the garlic is fragrant and slightly golden. Then, stir in the lemon zest, which will add a bright and fresh note. Transfer this aromatic bread crumb mixture to a bowl and set it aside.

3. Cooking the Asparagus

Wipe out the skillet and return it to the stove. Add another tablespoon of olive oil and heat it over medium heat. Place the trimmed asparagus in the skillet, and sprinkle with a pinch of salt and freshly ground black pepper. Cover the skillet with a lid, allowing the asparagus to cook and steam for 5 to 6 minutes.

4. Plating Asparagus

Once the asparagus is cooked to perfection, transfer it to a serving plate. Generously sprinkle the toasted bread crumb mixture over the top, letting the flavors meld together.

5. Frying Eggs

In the same skillet, add the remaining tablespoon of olive oil and heat it over medium heat. Crack the eggs into the skillet and fry them until the whites are just set, but the yolks are still runny, about 2 to 3 minutes.

6. Serving

Carefully slide the fried eggs onto the asparagus and serve immediately.