There are days when you wake up and drink coffee around noon, forget to eat, and then decide you really should have had brunch. There is one obvious solution for these lazy days: Breakfast for dinner!
Heat olive oil in a cast iron pan over high heat until smoking. Add the sliced red onion, followed shortly by the asparagus and salt and pepper, and stir to coat. Sauté the asparagus for 3 minutes over medium heat. Squeeze lemon over asparagus and stir to coat. Then, crack an egg over the asparagus, making sure to preserve the structure of the yolk. Cover and cook for one minute. Remove the pan from the heat, and let it sit covered for another minute or two to achieve soft-set to medium-set yolks, respectively. Finish off the dish by sprinkling panko over the asparagus for a nice crunch.
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