Ingredients
- 12 white asparagus, peeled
- Salt and freshly ground black pepper
- 4 ounces butter
- 1 cup brioche crumbs
- 1 teaspoon freshly minced parsley leaves
Directions
Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
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By DrBugs
Boston, MA
on June 28, 2011
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The asparagus was yummy, but it's a lot of butter!
By spicer625_1955095
Virginia Beach, VA
on February 06, 2010
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This was delicious and used just a few ingredients. I cut into bite size pieces and only used a couple pats of butter (to make it a little more healthy. It was fabulous. What a great alternative to boring asparagus.
By dunlap5555
Denver, CO
on December 12, 2009
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I made fresh bread crumbs by putting 2 slices (leave crust on of fresh, not stale, sour dough bread into the food processor. Followed recipe but just used dried parsley flakes in the bread crumbs instead of fresh. I snapped off the ends of the white asparagus and peeled the bottom half only. They were just great...the bread crumbs are so flavorful once they get toasted in the butter.
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