Asparagus With Bread Crumb Fried Eggs

• 12-34 lb asparagus
• olive oil
• kosher salt
• 14 cup fresh breadcrumb
• fresh thyme (a few leaves)
• 2 eggs
• fresh ground black pepper
• 1 tablespoon red wine vinegar or 1 tablespoon sherry wine vinegar

1. Try to purchase pencil thin asparagus (or else use a vegetable peeler to thin your asparagus stalks).
2. Steam asparagus, over boiling water, just until tender, 2 to 3 minutes; drain, pat dry, and dress with about 1 tablespoon olive oil and a pinch of salt.
3. Meanwhile, season bread crumbs with salt and a few fresh thyme leaves and about 1 tablespoon of oil.
4. Transfer crumbs to a small skillet, over medium heat, and toast, stirring occasionally, about 2 to 3 minutes.
5. Divide the crumbs into 2 portions and pat down to form a bed for the eggs.
6. Crack the eggs over the bread crumbs, season with salt and pepper, cover tightly, and cook to desired doneness.
7. Arrange the asparagus on 2 plates, then drape and egg over each asparagus bundle.
8. Add vinegar to pan and let sizzle a moment, then drizzle over eggs.

asparagus, olive oil, kosher salt, fresh breadcrumb, thyme, eggs, fresh ground black pepper, red wine vinegar

Taken from www.food.com/recipe/asparagus-with-bread-crumb-fried-eggs-454386 (may not work)