Crumb Topped Asparagus
Crumb Topped Asparagus is an moderately easy dinner. Made with 4 to 5 slices dry white bread, 2 hard-boiled eggs, shelled and quartered, 1/2 c. butter or margarine, 1 tsp. salt and 1/2 tsp. dry mustard, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Break 1 slice of bread into 6 pieces and drop into blender. Cover and run on speed 4 (or low) until bread is finely crumbed. Empty into a 1 cup measure.
Repeat process with remaining bread until you have 1 cup crumbs; set aside.
Put eggs in blender. Cover and run on speed 4 (or low) until finely chopped.
Melt butter in frypan; add bread crumbs, salt, pepper and dry mustard. Cook over low heat, stirring constantly, until crumbs are golden brown.
Stir in chopped eggs.
Serve hot over hot cooked asparagus. Makes 5 to 6 servings.
π· Perfect Pairings
Complete your meal with these
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