This is a quick and tasty spring side dish that takes roasted asparagus to a whole new level.
BREADCRUMBS – 1 cup home style seasoned garlic croutons, the crustier the better. – 2 anchovie – 2 Tbsp unsalted butter – 1/3 cup pine nut BASIL SAUCE – large handful of rinsed basil leave – a glug of olive oil – squeeze of fresh lemon juice – salt and fresh cracked black pepper to taste ASPARAGUS – 1 pound fresh asparagus, trimmed – 1 Tbsp olive oil – 1 clove garlic, minced – salt and fresh cracked black pepper JAMMY EGGS – 4 eggs, room temperature
Preheat oven to 425F. In a small food processor, grind croutons into coarse crumbs. Add anchovies and pulse. Cook the crumbs and pine nuts in butter in a pan until brown.
Stir frequently to avoid burning. Set aside. Blitz basil in a small food processor with olive oil to make a sauce.
Add lemon juice, salt, and pepper to taste. Trim the asparagus and toss with oil, garlic, and salt & pepper. Place in a single layer on a baking sheet.
Heat your oven and cook for 10 minutes. If your stalks are thick, simmer longer but don't overcook.
Arrange half the crumbs on a dish and top with asparagus. Pour basil sauce and the remaining crumbs on top. Quickly add eggs and serve.
Bring enough water to cover the eggs to a boil in a saucepan (don't add them yet!) Gently place each egg in boiling water with a spoon.
Time it to 6 and a half minutes. Take the eggs out and quickly cool them down by putting them in cold tap water.
Shake the eggs vigorously in the pan to shatter the shells and make them easier to peel. Cut eggs in half.