Asparagus with Wilted Arugula, Fried Eggs and Breadcrumbs
extra virgin olive oil
1 bunch green garlic or spring onion, trimmed and thinly sliced
1 pound asparagus, tough ends trimmed
4 cups lightly packed arugula
1 bunch chives or garlic chives, chopped
salt and pepper
juice and zest of 1 lemon
Pecorino Romano or Parmegian Reggiano, grated
2-3 fried eggs
2 tablespoons dried breadcrumbs
Add 1-2 tablespoons of olive oil to a large skillet over medium-high heat. Add green garlic and cook for 30 seconds.
Add the asparagus to the pan in a single layer and cook 2-3 minutes. Once tender, pull out the asparagus and set aside.
Add the arugula and a splash of water to create steam to wilt the greens.
Add the chives and saute, tossing frequently until everything is wilted, about 2- 3 minutes. Return the asparagus to the pan and season with salt and pepper.
Cook for 1-2 more minutes and add the lemon juice and zest. Toss and taste for seasoning. Add more salt and pepper if needed.
Serve with grated cheese, fried eggs and bread crumbs.