Asparagus with a Bread Crumb and Egg Topping
1/3- 1/2 cup bread crumbs, unseasoned
1 tbsp butter
1/3 cup shaved Parmesan cheese
1/4 tsp. salt and pepper
1/2 tsp. garlic powder
4 springs of thyme and parsley, minced
1/2 tsp lemon zest or half of a lemon zested - eyeball it
1 bunch of asparagus, ends trimmed
extra virgin olive oil - enough to coat the asparagus
salt and pepper
Preheat oven to 375 F.
In a saucepan, put the two eggs in and add enough cold water to cover them completely. Put on the stove and bring to a boil. Once the water is boiling, put a top on the lid and take off the heat. Let sit in the hot water for about 15-20 minutes, then drain and fill back up with cold water. Once cool, remove shell (they should come off fairly easily) and separate the yolks from the whites.
While the eggs are cooking, in a pan coat the asparagus in the olive oil, salt and pepper and roast in the oven for about 8-10 minutes.
While the asparagus is roasting. Heat a saute pan with the butter and toast the breadcrumbs till a golden brown, season with salt, pepper and garlic powder. Transfer to a bowl and let cool a bit, add the Parmesan cheese, lemon zest, and the crumbled cooked egg yolks. Add the fresh herbs at the end and stir to combine. Taste for seasoning and adjust to taste.
Once the asparagus are cooked, align them on plate and sprinkle the breadcrumb mixture on top in a line, allowing the asparagus to be visible on both sides.