Asparagus and Parmesan-egg crumb topping

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
2 slices wholemeal bread, crusts removed
1 hard-boiled egg
10g chopped parsley leaves
25g freshly grated Parmesan
1/4 tsp salt
Pinch pepper
900g asparagus, washed, ends snapped off
1) Pulse the bread in the bowl of a food processor until it becomes fine crumbs.

2) Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 mins. Remove from heat and cool completely.

3) Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.

4) Steam the asparagus until firm, but tender, about 3 to 4 mins.

5) Arrange asparagus on a serving platter and top with Parmesan-egg crumb topping.

(Note: 1 serving = 115g asparagus, plus 4 tbsp topping)

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