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What you'll need:
1 tablespoon unsalted butter
½ cup Stone House Fishtown Crumbs
1 tablespoon parsely, chopped
1 hardboiled egg, peeled and finely chopped
Salt and pepper
1 pound fresh asparagus
Egg Crumb Topping: Melt butter in 9-inch sauté pan over medium-high heat. Add breadcrumbs and cook until crisp and lightly browned, 2 to 3 minutes. Remove pan from heat and transfer breadcrumbs to a stainless steel mixing bowl. Add parsley and egg, toss to combine and season to taste with salt and pepper.
Asparagus: Cook the asparagus in heavily salted boiling water until tender but firm, two to three minutes. Drain. Arrange asparagus on a serving platter, sprinkle with crumb mixture, drizzle lightly with olive oil and sprinkle with paprika.