BMN Blog

APR 14

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.

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Comments


Mike Miller
 on Tuesday,  October 17, 2017  at 03:30pm
Chef,

Wonderful. Delicious sounding. I love asparagus. I will try this coming weekend. Thank. Can we make it low carb?

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