Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Asparagus; blanched |
2 eaches | Eggs; hard-boiled |
2 tablespoons | Fresh parsley; chopped |
¼ cup | Bread crumbs |
6 tablespoons | Butter; melted |
Combine chopped hard cooked eggs with chopped parsley and sprinkle it over cooked, warm asparagus. Saute bread crumbs in butter until crumbs are golden brown; pour the sauce over the asparagus.
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-21-95