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Crumb-Topped Asparagus

 Crumb-Topped Asparagus
—Nancy Brown, Janesville, Wisconsin
6-8 ServingsPrep/Total Time: 20 min.


  • 2 pounds fresh asparagus spears, trimmed
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • Dash pepper
  • 1/4 cup seasoned bread crumbs
  • 1 hard-cooked egg, chopped


  • Place the asparagus in a large skillet; cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 2-3 minutes or until
  • crisp-tender.
  • Meanwhile, in a small saucepan, melt butter. Add lemon juice and
  • pepper. Stir in bread crumbs; cook and stir until crumbs are lightly
  • browned. Drain asparagus; arrange on a serving platter. Sprinkle
  • with crumb mixture and egg. Serve immediately. Yield: 6-8 servings.