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Asparagus with Egg Crumb Topping

Get more of Martha's asparagus recipes in the featured article Northern Michigan Recipes: Martha's Feast of Green.


1    tablespoon unsalted butter ½   cup Stone House Fishtown Crumbs
1    tablespoon parsely, chopped
1    hardboiled egg, peeled and finely chopped
      Salt and pepper
1    pound fresh asparagus
      Extra virgin
      olive oil       Paprika


Egg Crumb Topping: Melt butter in 9-inch sauté pan over medium-high heat. Add breadcrumbs and cook until crisp and lightly browned, 2 to 3 minutes. Remove pan from heat and transfer breadcrumbs to a stainless steel mixing bowl. Add parsley and egg, toss to combine and season to taste with salt and pepper.

Asparagus: Cook the asparagus in heavily salted boiling water until tender but firm, two to three minutes. Drain. Arrange asparagus on a serving platter, sprinkle with crumb mixture, drizzle lightly with olive oil and sprinkle with paprika.