Sunday, February 17, 2019

Wolfgang’s Asparagus with Brown Buttered Breadcrumbs and a Fried Egg

This Wolfgang Asparagus with Brown Buttered Breadcrumbs and a Fried Egg is definitely a different side dish to make and I suppose the egg could be optional. Serves 4 Total Time: 25 minutes


1 lb asparagus, peeled and trimmed
4 tablespoons butter
1/2 cup plain breadcrumbs
Salt and pepper, to taste
1 tablespoon freshly minced flat-leaf parsley
4 eggs


In a saucepan heat salted water until it boils. Blanch the asparagus until tender, but still crisp 3-4 minutes. Remove and transfer to a bowl of ice water to stop cooking.

In a sauté pan melt 2 tablespoons of butter over medium heat then add the asparagus and sauté 3-5 minutes. Transfer to 4 individual serving plates.  Add the remaining butter to the pan and cook 1-2 minutes until it turns golden then stir in the breadcrumbs until the mixture turns a deep golden brown. Season to taste with salt and pepper.

Spoon breadcrumbs evenly over asparagus. Fry your eggs and add one to each plate over the asparagus and garnish with minced parsley. Serve immediately. Yum Yum!

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