1 lb (500 g) asparagus, ends trimmed
2 Tbsp unsalted butter
Salt and freshly ground pepper
1 Tbsp minced shallot
2 Tbsp panko or fresh bread crumbs
Fill a frying pan with water to a depth of
1 inch (2.5 cm) and bring to a boil. Add the
asparagus, cover, and cook until tender-crisp,
3–4 minutes. Drain the asparagus and arrange
on plates. Wipe out the pan.
In the same pan, melt the butter over
medium heat. Carefully break each egg
into the pan. Season with salt and pepper.
Cook until the whites are set and the yolks
have thickened but are still soft, about
4 minutes. Using a wide spatula, place an
egg on each serving of asparagus. Add the
shallot and panko to the pan and sauté until
the crumbs are golden, about 2 minutes.
Sprinkle over the eggs and serve.