300g thin asparagus
1 small onion, finely chopped
2 garlic cloves, crushed
5 tablespoons chopped fresh herbs (such as thyme, parsley and chives)
125g unsalted butter, plus 1 tablespoon extra
1 tablespoon wholegrain mustard
2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
100g fresh breadcrumbs
Place the asparagus in a saucepan of boiling water and blanch for 2 minutes. Refresh under cold water, drain, halve if large and set aside.
Combine onion, half the garlic, 3 tablespoons herbs, butter and mustard in a bowl. Stir in lemon juice, salt and pepper. Set aside.
Place oil and extra butter in a non-stick frying pan. Add the breadcrumbs and cook over medium heat for 5 minutes, stirring constantly, until golden. Add remaining garlic and herbs. Set aside.
Cook the pasta in a saucepan of boiling, salted water until al dente. Drain. Stir in mustard butter, then add asparagus and half the crumb mixture. Fry eggs and serve over pasta. Garnish with remaining crumb mixture.