Asparagus with EggPosted: March 25, 2012
1- 1/2 pounds fresh asparagus
1 hard cooked egg, finely chopped
1/3 cup olive oil
1 garlic clove
3/4 cup fresh coarse bread crumbs
2 tablespoons chopped fresh parsley
Using a small, sharp kitchen knife, cut off woody part at end of asparagus stems. Working from tip to bottom, scrap off scales from stems. Tie stems into 4 bundles with kitchen string.
In a deep saucepan, bring 2 inches of water to a boil. Add asparagus bundles, tips pointing downward. Cover pan with a lid or dome of oil and simmer 8-10 minutes or until asparagus is just tender. Remove asparagus and untie bundles. Drain asparagus on a thick pad of paper towels. Arrange on a warm serving platter, sprinkle egg over stems, cover and keep warm.
Meanwhile, in a skillet, heat oil. Add garlic and fry until lightly browned. Discard garlic. Stir bread crumbs into pan and cook 5-7 minutes, stirring, until crisp and golden. Remove from heat and stir in parsley, then pour it over asparagus, leaving tips uncovered. Serve immediately.