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

Steps

1. Preheat oven to 425 degrees.
2. Soft Boiled Eggs:
3. 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.