Serves
2
INGREDIENTS
- 1 hard-boiled egg
- 3 tbsp butter
- 1/2 cup panko
- 2 tbsp grated parmesan
- 1 tbsp chopped fresh chives
- 1/2 tsp lemon juice
- 1/2 tsp salt divided
- 1 bunch asparagus trimmed
- 1/2 tsp sugar
- lemon wedges
METHOD
- Peel and chop the egg. Reserve. Melt butter in a medium frying pan over medium. Add panko and cook 3 to 5 min or until golden and crunchy. Turn off the heat and stir in parmesan, chives, lemon juice, 1/8 teaspoon of the salt and chopped egg.
- Meanwhile place asparagus in a wide, shallow pan or pot. Fill with cold water then add remaining salt and sugar. Place over medium-high and bring to a boil. Boil 30 sec to 1 min then turn off the heat.
- To serve, drain asparagus and divide between 2 plates. Top with breadcrumb mixture. Serve with a wedge of lemon.
