Crumb Topped Asparagus

1. 1

   Break 1 slice of bread into 6 pieces and drop into blender. Cover and run on speed 4 (or low) until bread is finely crumbed. Empty into a 1 cup measure.

2. 2

   Repeat process with remaining bread until you have 1 cup crumbs; set aside.

3. 3

   Put eggs in blender. Cover and run on speed 4 (or low) until finely chopped.

4. 4

   Melt butter in frypan; add bread crumbs, salt, pepper and dry mustard. Cook over low heat, stirring constantly, until crumbs are golden brown.

5. 5

   Stir in chopped eggs.

6. 6

   Serve hot over hot cooked asparagus. Makes 5 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.