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Crumb-Topped Asparagus

—Nancy Brown, Janesville, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6-8 servings


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

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