Asparagus with Parmesan Crumbles

asparagus with parmesan crumbleLooking 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.Arata empty aspargus tub

Ingredients:

  • 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

Directions:

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.

Notes:

  • 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!
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3 responses to “Asparagus with Parmesan Crumbles

  1. What a beautiful way to serve it…great idea.

  2. What is it about the combination of asparagus and Parmesan? I love it!

  3. I am SOOOO envious of your local asparagus crops! Our, as usual, crop allows you to snap off the bottom HALF (too tough for even a soup-which I have tried) and then you get to save and cook the top half!! What a deal! We are getting some really good CA strawberries in our stores now. Our local berries do not appear until about middle June.

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