Asparagus Mamooshka

1. 1

   Trim the asparagus spears to the same length, leaving about 3 inches before the green part begins.

2. 2

   Lay them on a piece of folded foil wide enough to support the spears during cooking and long enough to extend at each end to form'lifters'.

3. 3

   Pierce the centre of the foil strip.

4. 4

   Place the asparagus on the foil in a wide shallow pan and pour over lightly salted water just to cover.

5. 5

   Bring to the boil then cook gently for about 25 minutes, depending on the thickness of the spears, or until tender but not broken.

6. 6

   Meanwhile, melt the butter in a frying pan, add the breadcrumbs and toss over a moderate heat until golden brown.

7. 7

   Remove from the heat and stir in the parsley and egg yolk.

8. 8

   Season to taste and keep hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.