Asparagus with Egg

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.


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