3 Tbsp extra virgin olive oil
1 cup coarse sourdough crumbs
1 clove garlic, peeled and crushed
Finely grated zest 1 lemon
Flaky sea salt
Freshly ground black pepper
¾ cup freshly grated parmesan cheese
4 medium (size 6) free-range eggs, lightly cooked
Dukkah for sprinkling
1 Trim asparagus. I find it easiest to cook them in a large frying pan (skillet). Fill the pan three-quarters full of water, bring to the boil, salt, and add asparagus, lying them flat. Cook for 2-3 minutes (keep them crunchy but not raw). Drain and refresh with cold water until they feel cool. Spread on paper towels to dry.
2 Dry the pan and set it over a medium-high heat. Add oil and when it is hot, add the crumbs. Cook, stirring, until crumbs are golden. Stir in garlic and lemon, and cook briefly to cook the garlic through, then tip everything onto a plate. Season with flaky sea salt.
3 Add asparagus to pan, toss it in the oily residue, and heat it through for 1 minute. Season with a little flaky sea salt and freshly ground black pepper. Transfer to a serving plate. Sprinkle with parmesan, then the crumbs and serve immediately.
4 To serve with eggs and dukkah, lightly cook the eggs before cooking the asparagus. Have the eggs at room temperature, lower them into a saucepan of gently boiling water, using a slotted spoon, and cook for 6-7 minutes, depending on how soft you prefer them. Drain, refresh with plenty of cold water, then remove shells. Dish asparagus onto individual plates, position an egg on top and scatter with dukkah, flaky sea salt and freshly ground black pepper.