Warm asparagus and egg salad

Serves 2

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

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

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.