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Roasted Asparagus with Crispy Breadcrumbs, Pine Nuts, and Runny Eggs
A quick and delicious spring side dish that takes roasted asparagus to the next level!
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 308 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
breadcrumbs
- 1 cup home style seasoned garlic croutons, the crustier the better.
- 2 anchovies
- 2 Tbsp unsalted butter
- 1/3 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
asparagus
- 1 pound fresh asparagus, trimmed
- 1 Tbsp olive oil
- 1 clove garlic, minced
- salt and fresh cracked black pepper
jammy eggs
- 4 eggs, room temperature
Instructions
- 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.
Cup of Yum
to make the jammy eggs
- Put enough water to cover the eggs in a saucepan and bring to a rolling boil (don't put the eggs in yet!)
- Use a spoon to gently add each egg into the boiling water. Set the time for 6 1/2 minutes.
- Remove the eggs and plunge into cold tap water for a few minutes to cool them down. Put the eggs back in the pan and give it a vigorous shaking to bash the eggs against each other ~ this will shatter the shells and make them super easy to peel. Slice each egg in half.
Cup of Yum
Notes
- *roasted asparagus recipe slightly adapted from Yotam Ottolenghi. I'm a huge fan and there are lots of Ottolenghi recipes on the blog, if you are too!
- Make it on the grill ~ grill the asparagus on your outdoor grill for extra flavor. Fatter stalks work best for this, or you can use a grill basket made for grilling vegetables.
- Make it gluten free ~ omit the breadcrumbs and use the toasted pine nuts as your garnish.
- Make it with broccoli. Slice the broccoli into lengthwise strips, with part of the stalk, too.
- Make it easier ~ use store bought pesto, thinned with a little olive oil if necessary to form a loose sauce.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
120mg
(5%)
Potassium
379mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1274IU
(25%)
Vitamin C
7mg
(8%)
Calcium
65mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 120mg | 5% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1274IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.