Roasted Asparagus with Crispy Breadcrumbs, Pine Nuts and Runny Eggs
The View From the Great Island
A quick and delicious spring side dish that takes roasted asparagus to the next level!
- 1 cup home style seasoned garlic croutons (I love the premium crusty ones)
- 2 tbsp unsalted butter
- 2 anchovies
- ⅓ cup pine nuts
- basil sauce
- 1 large handful basil leaves (rinsed)
- 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
- 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. Serve asap.