Asparagus Quinoa with Fried Egg

In a medium pot, cook quinoa according to package instructions. During last minute of cooking time add pinch of salt and asparagus. Turn off heat and keep warm. In a small bowl mix together panko, garlic, parsley, lemon zest, and 1/4 teaspoon salt. Add 2 tablespoons olive oil. In a large 12" skillet over medium-low add half the panko mixture. Lightly toast, about 30 seconds. Using a rubber spatula make 4 wells in the breadcrumbs. Crack eggs one at a time into a bowl and gently transfer eggs into each well without cracking the yolks. Bring heat to medium-high and cover pan partially until eggs have a crispy edge, whites are set and yolks are slightly runny, about 3 minutes. Transfer eggs to a plate and repeat for remaining eggs. Serve eggs and breadcrumbs over asparagus quinoa. Garnish with parsley and sprinkle of sea salt. Optional to serve with your favorite hot sauce.