Sauteed Asparagus with a Toasty Topping
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Sauteed Asparagus with a Toasty Topping
| Sun, 04-27-2008 - 7:46am |
Sauteed Asparagus with a Toasty Topping



Asparagus adds elegance to any plate.

Yields: 4 servings
Yields: 4 servings
For the asparagus:
1 bunch asparagus, trimmed
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the bread crumb topping:
1 teaspoon olive oil
1/4 cup fresh bread crumbs (use whole wheat)
1/4 cup chopped walnuts or almonds
1/4 teaspoon garlic powder
1/4 cup chopped fresh chervil
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste
For the bread crumb topping:
Set a large saute pan or grill pan over high heat. Rinse the asparagus well, but don't pat dry. Drizzle with the olive oil and toss to coat. Place the asparagus into the hot pan and season with salt and pepper. Toss several times with tongs, and then cover and reduce the heat to medium or medium-high. Shake the pan or toss the asparagus occasionally for even cooking. If the spears are beginning to burn, add 1/2 cup of water to the pan. (Alternatively, grill over a hot fire for 4 to 6 minutes.)
To prepare the topping, set a small skillet over medium-high heat and add the oil. Add the remaining ingredients, swirling in the pan and toasting lightly until fragrant and slightly crunchy. When the asparagus is just tender enough to eat and slightly charred on the outside, it's ready to serve. Remove to a warmed serving platter and top with the toasted bread crumb mixture.
From The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge © 2007 Terrace Publishing.
To prepare the topping, set a small skillet over medium-high heat and add the oil. Add the remaining ingredients, swirling in the pan and toasting lightly until fragrant and slightly crunchy. When the asparagus is just tender enough to eat and slightly charred on the outside, it's ready to serve. Remove to a warmed serving platter and top with the toasted bread crumb mixture.
From The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge © 2007 Terrace Publishing.


