Asparagus with Eggs, Breadcrumbs and Parmesan
2 pounds asparagus
1 spring onion or scallion (thinly sliced)
1/4 cup extra virgin olive oil
4 hard boiled eggs (chopped)
1/4 cup toasted breadcrumbs
1/4 grated parmesan
Cut off the woody white ends of the asparagus. Bring a pot of salted water to a boil. Add asparagus the to water and cook to 2-3 minutes, remove asparagus from the water into an ice bath to stop the cooking.
Drain the asparagus from the ice bath onto a paper towel. Place your asparagus on a plate or platter. Top the asparagus with eggs, green onions and a light drizzle of olive oil and season with salt and black pepper. Squeeze fresh lemon over the dish finish with parmesan and breadcrumbs.
You may not be getting all you can out of your browsing experience
and may be open to security risks!
Consider upgrading to the latest version of your browser or choose on below: