Asparagus with Pimientos Recipe

5 1 2
Asparagus with Pimientos Recipe
Asparagus with Pimientos Recipe photo by Taste of Home
Publisher Photo

Asparagus with Pimientos Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1/4 cup dry bread crumbs
  • 3 tablespoons butter
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped pimientos

Directions

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

Nutritional Facts

1 each: 85 calories, 7g fat (4g saturated fat), 17mg cholesterol, 132mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1 pound fresh asparagus, trimmed
  • 1/4 cup dry bread crumbs
  • 3 tablespoons butter
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped pimientos
  1. 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

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TXCricket User ID: 6914321 10636
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."

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