Transfer breadcrumbs to a small nonstick skillet and place over medium heat. Cook, stirring occasionally, until they begin to darken. When they have fried enough that they feel dry when you stir them, 2 to 3 minutes, divide them into 2 equal batches and pat to make a thin layer.
Crack eggs over breadcrumbs. Season with salt and freshly ground pepper, cover tightly and cook eggs until they’re as done as you like (they are best with the yolks left runny; if you prefer over easy, you can flip them).
Place half the asparagus on each of two warm plates. When eggs are done, drape one egg over each asparagus bundle. Add the vinegar to the empty pan and let it sizzle for a moment before drizzling over the eggs. Serve immediately.
Nutrition information per serving:
Calories 225 Fat 19 g Sodium 230 mg
Carbohydrates 5 g Saturated fat 4 g Calcium 54 mg
Protein 8 g Cholesterol 190 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1vegetable, 1 medium-fat meat, 3 fat.
Asparagus and Shrimp Risotto
Serves 4 to 6.
Note: For asparagus stock, reserve cooking liquid from other preparations. From the Los Angeles Times.
• 3/4 lb. thin asparagus
• 1/2 c. minced onion (save the scraps from the onion for stock)
• 1/4 lb. shell-on shrimp
• 5 c. water or reserved asparagus stock (see Note)
• 3 tbsp. butter, divided
• 1 1/2 c. Arborio rice