Roasted Asparagus with Crispy Breadcrumbs, Pine Nuts, and Soft Boiled Eggs
Recipes Quick and Easy Seasonal cooking Side-dish Vegetarian
Description
Spring will be here soon, and so will fresh asparagus. Take it to a higher level with this quick and easy recipe. It's prepared with breadcrumbs, pine nuts, basil sauce and soft boiled, runny eggs.
Ingredients
Breadcrumbs and Pine Nuts:
1 c. homestyle seasoned garlic croutons
2 T. unsalted butter
2 anchovies, optional
1/3 c. pine nuts
Basil Sauce:
large handful basil leaves, rinsed
pour of olive oil
freshly squeezed lemon juice
salt and freshly ground black pepper, to taste
Asparagus:
1 lb. fresh asparagus, trimmed (or hard ends snapped off)
1 T. olive oil
1 clove garlic, minced
salt and freshly ground black pepper
Soft Boiled Eggs:
4 large eggs, at room temperature
Directions
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Preheat oven to 425 degrees.
Soft Boiled Eggs:
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower room temperature eggs into water, one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water; chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Put croutons in a small food processor; pulse until there are coarse crumbs; pulse in anchovies, if using.
Breadcrumbs and Pine Nuts:
Heat butter in a skillet; saute breadcrumbs and pine nuts until golden, stirring almost constantly to prevent burning; set aside.
Basil Sauce:
Place basil in a small food processor, blitzing with enough olive oil to form a loose sauce; add lemon juice, salt and pepper, to taste.
Asparagus:
Toss trimmed asparagus with the oil, garlic and a little salt and pepper; arrange on a baking sheet in a single layer; roast for 10 minutes. If stalks are very thick, they may need a bit more time, but don't overcook. (The asparagus could also be prepared on the grill, if desired.)
Arrange half of the breadcrumbs on a serving platter; place asparagus on top.Top with remaining breadcrumbs and a drizzle of the basil sauce.
Serve immediately with the soft boiled eggs.
4 servings.