Pan-fried asparagus with crispy fried eggs

Ingredients:

Asparagus

• 4 large eggs
• 4 tbsp extra-virgin olive oil + extra for drizzling
• 450 g thin asparagus, trimmed
• 0.5 tsp coarse salt

Gremolata with breadcrumbs

• 2 tablespoons extra-virgin olive oil
• 0.5 tbsp. panko breadcrumbs
• 1 tsp lemon zest (1 lemon)
• 1/4 tsp red pepper flakes
• 1/8 teaspoon coarse salt
• 0.5 cups Italian parsley leaves, chopped
• 2 tbsp. l. grated parmesan

Preparation:

1. Gremolata:
   
   Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and cook, stirring frequently with a wooden spoon, until golden brown. Transfer to a small bowl and, while the breadcrumbs are still warm, add the lemon zest, red pepper flakes, and salt. Stir and let cool to room temperature. Add the parsley and cheese.
2. Asparagus:
   
   Wipe the skillet dry with a clean kitchen towel. Place over medium heat and add 2 tablespoons of olive oil. Add the asparagus and 1/4 teaspoon of salt. Cook, stirring frequently and turning with tongs, until the asparagus is bright green, cooked through, and lightly browned, 4 to 5 minutes.
3. Divide the asparagus among four plates. Add the remaining 2 tablespoons of olive oil to the same pan and place over medium heat. Carefully crack 2 eggs into the pan, season with salt, reduce the heat slightly, and cook until the edges are golden and crispy and the whites are just set, 2-3 minutes. The yolks should still be runny. Fry 2 more eggs in the same manner.
4. Using a spatula, arrange the eggs among the asparagus on each plate. Sprinkle each dish with gremolata and drizzle with olive oil, if desired.