Shaved Asparagus Salad with Crispy Fried Egg

I hope you'll agree that brunch (the most important meal of the week) is not complete without a yolk overflowing onto something on your plate. However, with great weather, comes great responsibility. I'm really thankful it's Spring and everything, (how could I not be after ranting about the bad weather in pretty much every blog post since Summer?) but I sort of forgot that tight clothes existed until now, and it's proving a little problematic to get back into the swing of things, 'things' being my shorts. This is where the Asparagus comes in. You could never ask me to give up my brunches but you might be able to slowly slip away the piece of toast that receives the yolk and replace it with a big bundle of shaved Asparagus, straight from the farmer's backyard so I never even realise the bread is gone.

Thank you, Spring for easing us into bikini-prep season with a little bit of help.


2 FREE RANGE EGGS, ROOM TEMP (1 PER SERVING)
1 1/2 TBSP OLIVE OIL
1 TBSP BUTTER
2 TBSP LEMON JUICE
1 TBSP PINE NUTS
1/4 RED CHILLI, FINELY CHOPPED 
SEA SALT AND PEPPER 

Cut and discard the ends of the asparagus, about 1.5 inches up from the bottom. Rinse the asparagus and pat dry with a paper towel.

With a vegetable peeler, shave the asparagus, from the tops downwards until there is nothing left but a very thin shaving and its head.

In a pan, melt the butter until it stops foaming and add the pine nuts. Let the pine nuts go a little golden and then add the lemon juice. Remove from heat.

Drizzle the butter, lemon and pine nut mixture onto the asparagus heads and shavings. Season it with a little salt and pepper.

Heat the olive oil in a very hot pan. When the oil is shimmering, add the egg. It should sizzle up vigorously and immediately.

Plate the asparagus and when the egg is crispy enough to your liking, place it on top of the asparagus. Sprinkle with the chopped red chilli.

Enjoy!