At this time of year I’m always searching for something new to do with asparagus. They’re gorgeous, local, fresh and fat — just the way I like them — but by now I’ve had my fill of them broiled, grilled and poached. Here’s my current favourite, and the one I showcased on a recent Cityline.
The crunchy, buttery breadcrumbs are so delicious, they’d make an old shoe taste good — adding chives and parmesan is never wrong with any vegetable. The chopped hard-boiled egg is an old classic French cuisine recipe, called Polonaise, for bringing heft and flavour to breadcrumb topping. I love the added protein (and I may have eaten the leftover breadcrumbs from TV without any asparagus at all….). All that’s to say, here is your newest favourite asparagus dish. Add some leftover grilled chicken on the side and call it supper.
- 1 hard-boiled egg
- 3 tablespoons butter
- ½ cup panko
- 2 tablespoons freshly-grated parmesan
- 1 tablespoon chopped fresh chives
- ½ teaspoon lemon juice
- ½ teaspoon salt, divided
- 1 bunch asparagus, trimmed
- ½ teaspoon sugar
- Lemon wedges
- Peel and chop the egg. Reserve. Melt butter in a medium frying pan over medium. Add panko and cook 3 to 5 min or until golden and crunchy. Turn off the heat and stir in parmesan, chives, lemon juice, ⅛ teaspoon of the salt and chopped egg.
- Meanwhile place asparagus in a wide, shallow pan or pot. Fill with cold water then add remaining salt and sugar. Place over medium-high and bring to a boil. Boil 30 sec to 1 min then turn off the heat.
- To serve, drain asparagus and divide between 2 plates. Top with breadcrumb mixture. Serve with a wedge of lemon.