A simple, yet elegant side dish of cooked asparagus garnished with buttery, sautéed bread crumbs, chopped hard-boiled egg, a drizzle of lemon juice and fresh parsley.
2 pounds California fresh asparagus
6 tablespoons butter
1/4 cup dry bread crumbs
1 large hard-cooked egg chopped
1 tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
- Melt butter in sauce pan. Add bread crumbs and sauté to a light brown.
- Cook asparagus in 1 cup boiling water until tender. Drain.
- Sprinkle bread crumbs over asparagus, top with remaining ingredients.
Makes 4 servings.
Recipe provided courtesy of California Asparagus Commission.