Free Recipes at rubyglen.com!
1 stick butter
1/4 cup dried white bread crumbs
1 lb. of fresh asparagus
1 hard-cooked egg, finely chopped
1 tbs. fresh parsley, chopped very finely
In a pan, over medium heat, cook asparagus in boiling salted water until
tender, about 8 mins. Drain and keep warm.
Melt the butter in a small pan. Add the
crumbs and cook until the butter foams, but does not brown.
On a platter, place the cooked spears of
asparagus. Sprinkle the hard-cooked egg over the spears, then the
parsley. Spoon the buttered bread crumbs over the parsley and serve.
©Arleen M. Kaptur 2002