• Preheat the oven to 425F
• Put the croutons in a small food processor and pulse until they become coarse crumbs. Pulse in the anchovies. Heat the butter in a skillet and saute the crumbs, along with the pine nuts, until they turn golden. Be sure to stir almost constantly, you don't want anything to burn. Set aside.
• Put the basil in a small food processor and blitz with enough olive oil to form a loose sauce. Add the lemon juice, salt and pepper to taste.
• Toss the trimmed asparagus with the oil, garlic, and a little salt and pepper, and arrange on a baking tray in a single layer. Make sure your oven is at temperature, and roast for 10 minutes. If your stalks are very thick you might need a bit more time, but don't over cook.
• Arrange half of the crumbs on a platter and place the asparagus on top. Top with the rest of the crumbs, and a drizzle of the basil sauce. Add the eggs and serve asap.

to make the jammy eggs

• Put enough water to cover the eggs in a saucepan and bring to a rolling boil (don't put the eggs in yet!)
• Use a spoon to gently add each egg into the boiling water. Set the time for 6 1/2 minutes.
• Remove the eggs and plunge into cold tap water for a few minutes to cool them down. Put the eggs back in the pan and give it a vigorous shaking to bash the eggs against each other ~ this will shatter the shells and make them super easy to peel. Slice each egg in half.