Photo Credit: Christopher Hirsheimer
2 slices whole wheat bread, crusts removed
Oil or spray for pan
1 hard-boiled egg
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
¼ teaspoon salt
Pinch of freshly ground black pepper
2 bunches asparagus (about 2 ½ pounds)
1 tablespoon water
Pulse the bread in a food processor until it becomes fine crumbs. Brush or spray a medium nonstick skillet with oil and heat the pan over medium-high heat until hot. Lower the heat to medium, add the bread crumbs, and toast, tossing often, until they are golden brown and toasted, 5 to 6 minutes. Remove from the heat and let cool completely.
Peel, then grate the egg, using the medium holes of a box grater or on a medium rasp grater. Combine the egg, bread crumbs, parsley, Parmesan, salt, and pepper in a medium bowl and toss to combine.
Place the asparagus in a large microwave-safe bowl with the water. Cover tightly and microwave on high for 3 minutes. Drain well. Alternatively, steam the asparagus on the stove in a steamer basket set over a pot of rapidly boiling water for 3 minutes.
Arrange the asparagus on a serving platter and sprinkle evenly with the topping.
* To make this recipe Passover friendly, you can use 1/3 cup of finely chopped almonds or crushed matzo instead of the bread crumbs.
Makes 8 servings
Serving size: about 6 asparagus and 3 tablespoons topping
Per serving: Calories 66; Total Fat 2g; (Sat Fat 1g); Protein 6g; Carb 9g; Fiber 3.5g; Cholesterol 27mg; Sodium 151mg
- Excellent source of: folate, manganese, vitamin A, vitamin K
- Good source of: copper, fiber, iron, molybdenum, phosphorus, riboflavin, selenium, thiamin,