Cranky blurted out: "When did 'crumby' get to be a negative word?"
We've been recycling bread into crumbs a lot, and saving them in the freezer. It's pourable toast. You can just grab a little containerful, let it thaw, and you've got a super substitute for toasted slices of day-old bread. You don't have to work your knife and fork through a tough slab.
And when you're eating something as tender as eggs and asparagus, you want the pourable toast.
We're pushing spring here by a couple of weeks, but the eggs and asparagus couldn't wait.
I like to cook asparagus like this. In a buttered pan, slowly, until brown spots appear. Judging from the comments on that post, everyone has his own favorite way, but couldn't you at least try mine?
The egg is over-easy. Poached would be nice if it weren't all drippy with water. Don't want to get the crumbs soggy.
Finally, what is it with the ineffable affinity between eggs and asparagus? I know. The return of the growing season is here, and we want to celebrate by eating fertility symbols, heavy on the graphic imagery, with pourable toast on top.