This lovely, simple-to-prepare spring dish highlights the asparagus rather than hiding it. The delicate topping of Parmesan cheese and bread crumbs complements the asparagus flavor and looks impressive. -Adeline Piscitelli, Sayreville, New Jersey
- 1 pound fresh asparagus, trimmed
- 1/4 cup dry bread crumbs
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped pimientos
- In a saucepan over medium heat, cook asparagus in boiling salted water until tender, about 8 minutes. Meanwhile, in a skillet, brown bread crumbs in butter. Drain asparagus; place in a serving dish. Sprinkle with crumbs, cheese and pimientos. Yield: 4-6 servings.
Originally published as Asparagus with Pimientos in Taste of Home April/May 1996, p31
Reviews for Asparagus with Pimientos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 11, 2013
"Quick and easy enough for a weekday meal. Husband commented that it was as good as any asparagus that he has ever had--including highfalutin restaurants. I did reduce the amount of butter to cut the fat."