Asparagus with Mimosa Topping
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- 2 slice(s) whole-wheat bread, crusts removed
- Cooking spray
- 1 hard-boiled egg
- 3 tablespoon(s) fresh flat-leaf parsley, chopped
- 1/4 cup(s) Parmesan cheese freshly grated
- Salt and pepper to taste
- 2 bunch(es) asparagus (about 2 1/2 pounds), woody bottoms removed
- 1 tablespoon(s) water
- Pulse the bread in a food processor until it becomes fine crumbs. Coat a medium non-stick skillet with cooking spray and heat the pan over medium-high heat until hot. Lower the heat to medium, add the bread crumbs and then toast, tossing often until they are golden brown, 5 to 6 minutes. Remove from the heat and let cool completely.
- Peel, then grate the egg, using the medium holes of a box grater. Combine the egg, bread crumbs, parsley, Parmesan, salt and pepper in a medium bowl and toss to combine.
- Place the asparagus on a serving platter and sprinkle evenly with the topping.
- Ellie Krieger
- CookSmart Apr 12
This recipe is a personal recipe added by cwarren51 and has not been tested or endorsed by MyRecipes.
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Asparagus with Mimosa Topping Recipe at a Glance
- COURSE: Side Dishes/Vegetables