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.
CookSmart Apr 12
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