Ingredients

The following ingredients have 4 Servings
  • 1 cup home style seasoned garlic croutons, the crustier the better.
  • 2 anchovies
  • 2 Tbsp unsalted butter
  • 1/3 cup pine nuts
  • large handful of rinsed basil leaves
  • a glug of olive oil
  • squeeze of fresh lemon juice
  • salt and fresh cracked black pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • salt and fresh cracked black pepper
  • 4 eggs, room temperature

Instruction

  • Preheat the oven to 425F
  • Put the croutons in a small food processor and pulse until they become coarse crumbs. Pulse in the anchovies. Heat the butter in a skillet and saute the crumbs, along with the pine nuts, until they turn golden. Be sure to stir almost constantly, you don't want anything to burn. Set aside.
  • Put the basil in a small food processor and blitz with enough olive oil to form a loose sauce. Add the lemon juice, salt and pepper to taste.
  • Toss the trimmed asparagus with the oil, garlic, and a little salt and pepper, and arrange on a baking tray in a single layer. Make sure your oven is at temperature, and roast for 10 minutes. If your stalks are very thick you might need a bit more time, but don't over cook.
  • Arrange half of the crumbs on a platter and place the asparagus on top. Top with the rest of the crumbs, and a drizzle of the basil sauce. Add the eggs and serve asap.