Warm asparagus and egg salad

This simple asparagus dish comes with a surprise. Chef, Claire Tansey dresses up plain asparagus with crispy and buttery breadcrumbs - French-style!




  1. 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.
  2. 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.
  3. To serve, drain asparagus and divide between 2 plates. Top with breadcrumb mixture. Serve with a wedge of lemon.

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