6-8 spears of asparagus per person, rinsed well and dried
sea salt and freshly ground pepper
3 tablespoons olive oil
1 clove garlic, crushed
1⁄2 cup roughly chopped, skin-on, almonds
1 cup coarsely ripped, fresh sourdough breadcrumbs
1⁄2 teaspoon ground cumin
1⁄2 teaspoon paprika
150 grams sliced, smoked salmon
4 poached eggs (optional)
Preheat the oven to 200 ̊C.
Asparagus: Snap the tough ends off the asparagus. Toss with olive oil and season. Arrange in a single layer on a lined baking tray and roast for 10 minutes or until slightly shrivelled.
Topping: Heat the olive oil in a sauté pan over a medium heat. Add the remaining ingredients and cook, stirring constantly, until the almonds and breadcrumbs are golden and crisp.
Drain on kitchen towels.
To serve: Arrange the asparagus on serving plates. Top each with the smoked salmon and a poached egg and spoon over the crisp crumbs.