Asparagus with Egg Crumb Topping

Get more of Martha's asparagus recipes in the featured article Feast of Green.


  • 1  tablespoon unsalted butter
  • ½ cup Stone House Fishtown bread 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.