Asparagus and Parmesan-Egg Crumb Topping

By DigitalChef

Ingredients

• 2 slices whole-wheat bread, crusts removed
• 1 hard-boiled egg
• 3 tablespoons chopped parsley leaves
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon salt
• Pinch pepper
• 2 pounds asparagus, washed, ends snapped off

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.

Grate egg in the medium-sized holes of a box grater or on a medium microplane grater. Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.

Steam the asparagus until firm, but tender, about 3 to 4 minutes.

Arrange asparagus on a serving platter and top with the topping.