Roasted Asparagus with Crispy Breadcrumbs Recipe

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. 

Step 1

Step 2

Stir frequently to avoid burning. Set aside. Blitz basil in a small food processor with olive oil to make a sauce. 

Step 3

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. 

Step 4

Heat your oven and cook for 10 minutes. If your stalks are thick, simmer longer but don't overcook.

Step 5

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.

Step 6

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. 

Step 7

Time it to 6 and a half minutes. Take the eggs out and quickly cool them down by putting them in cold tap water. 

Step 8

Shake the eggs vigorously in the pan to shatter the shells and make them easier to peel. Cut eggs in half.  

Also See

Butter Pecan Pumpkin Souffle Recipe