- 2 lbs California fresh asparagus
- 6 Tbsp butter
- 1/4 cup dry bread crumbs
- 1 large hard cooked egg chopped
- 1 Tbsp lemon juice
- 1/4 cup chopped parsley
Melt butter in sauce pan. Add bread crumbs and sauté to a light brown.
Cook asparagus in 1 cup boiling water until tender. Drain.
Sprinkle bread crumbs over asparagus, top with remaining ingredients.Servings: 4
Submitted by: Recipe Group Member
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