Roasted Asparagus with Crispy Breadcrumbs, Pine Nuts, and Runny Eggs
The View From the Great Island
Roasted Asparagus with Crispy Breadcrumbs, Pine Nuts, and Runny Eggs is one delicious mouthful and proof positive that spring food doesn't have to mean wimpy food! This easy Yotam Ottolengi inspired spring side dish 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
- 0.33333333333333 cup pine nuts
- basil sauce
- 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
- 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.