Sundays have become very ritualistic in my household now that I've shifted from an ever-changing schedule with self-employment to a more disciplined 9-5 no weekends. Therefore, I look forward to my weekends especially Sundays. The only thing--well sometimes-- I do is cook and clean. This past Sunday, I cooked FRIED EGG AND ASPARAGUS before washing 20 loads of laundry (over exaggerating but it felt like it). Here's the recipe.....
WHAT YOU'LL NEED
2 tablespoonsful of extra virgin olive oil for breadcrumbs
1/4-1/2 cup of Panko breadcrumbs
1 teaspoon of lemon zest ( about 1 lemon)
1/4 teaspoon of red pepper flakes
1/4 to 1/2 cup of parsley leaves, chopped
2 tablespoons extra virgin olive oil for asparagus
2 tablespoons of salt
4 eggs (depending on how many you'll serve)
1. Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast until golden brown, stirring often. Remove from heat and place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool to room temperature. Stir in the parsley and cheese.
Clean the pan. Add 2 tablespoons and heat over medium high heat. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping until the asparagus is bright green maybe about 4 to 5 minutes. Place the asparagus on a serving plate. To the same pan, add the remaining 2 tablespoonsful of olive oil and place over medium high heat.
Crack 2 eggs into the pan and sprinkle with salt and reduce the heat just a tad. Cook until the edges are light brown and crispy and the whites are set, usually about 2 to 3 minutes. Now, if you prefer the yolk should be runny or you can fry the egg harder. Using a spatula, slide an egg on each plate over the asparagus. Sprinkle each dish with breadcrumbs and drizzle olive oil if you'd like.