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Asparagus and Parmesan-Egg Crumb Topping

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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2 slices whole-wheat bread, crusts removed

1 hard-boiled egg

3 tablespoons chopped parsley leaves

1/2-ounce (1/4 cup) freshly grated Parmesan

1/4 teaspoon salt

Pinch pepper

2 pounds asparagus, washed, ends snapped off


  1. Pulse the bread in the bowl of a food processor until it becomes fine crumbs. 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 minutes. Remove from heat and cool completely.
  2. 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.
  3. Steam the asparagus until firm, but tender, about 3 to 4 minutes.
  4. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.

Cook’s Note

(1 serving = 1/4 pound asparagus, plus 1/4 cup topping)