1 tbsp olive oil
50g/2oz fine dry breadcrumbs
pinch each chilli and paprika
16-20 asparagus spears
Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins.
Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. scatter over the crumbs and serve.
186 kcals, protein 12g, carbs 12g, fat 10g, sat fat 2g, fibre 2g, sugar 3g, salt 0.72g