Asparagus With Pimientos

Southern Living
4 servings


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1 pound fresh asparagus*
3 tablespoons unsalted butter
1/4 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 (2-ounce) jar diced pimientos, drained


Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired.

Cook asparagus in boiling salted water to cover in a large saucepan 4 to 5 minutes or until tender;.

Melt butter in saucepan over medium-high heat; add dry breadcrumbs, and cook, stirring constantly, 2 minutes or until browned. Add asparagus, and toss gently. Sprinkle each serving with cheese and pimientos.

*Substitute 2 (9-ounce) packages frozen asparagus spears, cooked according to package directions.

Created date

October 2003