This dish is perfect for a weekend brunch or light supper.
2 tablespoons OLIVE & VINE Meyer Lemon olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (about 1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon sea salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan cheese
4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon sea salt
4 large eggs
Heat a large skillet over medium heat. Add the Meyer Lemon olive oil and breadcrumbs. Toast, stirring often with a wooden spoon, until golden brown. Place in a small bowl and add the salt, lemon zest and red pepper flakes. Mix together and cool to room temperature. Stir in the parsley and cheese.
Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus are bright green, cooked through and slightly browned, 4 to 5 minutes.
Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb mixture and a drizzle of olive oil if desired.
Adapted from Giada De Laurentiis.