Asparagus With Crunchy Cheesy Egg Topping

How to Make

• Step 1: Eggs ... Cook your eggs using any method you like. Personally, I add the eggs to a pot of cold water; and, bring up to a boil. Cook 1 minute, cover and turn off the heat. After 12 minutes, rinse your eggs under cold water; and peel. Once the eggs have cooled; chop.

• Step 2: Bread ... Day old bread is really what works best for the bread crumbs. So, if you don't have day old bread - simply leave the bread on the counter over night. I usually wrap them lightly in a paper towel (so no bugs can get to them). In the morning, you will have stale dry bread. Break up the bread into pieces; and, add to the food processor - pulse a few times until you get coarse crumbs.

• Step 3: Crumbs ... Melt the butter in small saucepan, add the bread crumbs; and, saute until lightly golden brown. Remove from heat to cool. Then, add the chopped eggs, cheese; and, half of the parsley and dill. Now, obviously you can add as much cheese as you want. I usually stick with 1/3 cup, for my tastes.

• Step 4: Asparagus ... Wipe out the pan you used to saute the bread crumbs in; then, add the asparagus, and cover with cold water. Bring up to a light boil, then, reduce to medium low heat and simmer until tender; but, still firm. It should take around 5-7 minutes. I like mine crisp tender. Once the asparagus is done; transfer the spears (using a slotted spoon), to an oven safe casserole dish, lightly coated/seasoned with butter.

• Step 5: Broil and Finish ... Season the asparagus with salt and pepper. Then, top the asparagus with the bread crumb/egg/cheese mixture; and, broil approximately 2-3 minutes - just until the cheese melts. I usually use the second shelf down in my oven; which will allow the cheese to melt - but, will not burn the bread crumbs.

• Step 6: Serve and ENJOY! ... Finish with the extra parsley and dill. A perfect side dish to any meal.