Looking for a way to dress up some roasted asparagus? This is a nice little ditty. It has all of those important components: delicious, pretty, local seasonal asparagus. This dish started with some good luck: I got the last two bunches of the good stuff from the Arata farm stand, leaving the tub empty.
Recipe adapted from Ellie Krieger on The Food Network.
- 2 slices whole-wheat bread, crusts removed
- 2 hard-boiled eggs
- 3 tablespoons chopped parsley leaves
- 1/2-ounce (1/4 cup) freshly grated Parmesan
- 1/4 teaspoon salt
- Pinch pepper
- 2 pounds asparagus, washed, ends snapped off
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.
2. Grate eggs medium microplane grater, omitting one of the yolks. Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
3. Grill the asparagus until firm, but tender, about 4 to 6 minutes, turning once.
4. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.
- The original recipe called for just one egg, but the yolk to whites ratio just didn’t work for me, hence the whites from a second egg.
- We only used about half of the topping on our asparagus, and it was plenty.
- I’d make this again for guests, but for our family dinners, simply grilling that lovely asparagus with a bit of olive oil and kosher salt still rules the day!