Asparagus with Pimientos
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
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 85 calories, 7g fat (4g saturated fat), 17mg cholesterol, 132mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.
Originally published as Asparagus with Pimientos in Taste of Home April/May 1996
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.