Asparagus with Breadcrumb Sauce

Preparation info
  • Serves


    • Difficulty


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By Anne Willan

Published 1989

  • About

When asparagus is coated with a topping or sauce the tips should be left uncovered. The sauce in this recipe also works well with cooked cauliflower (florets or whole).


  • 1 ½ lb/750 g asparagus
  • 1 hard-boiled egg, chopped


  1. Trim asparagus and tie it in 4 equal bundles. Immerse the bundles in boiling salted water and cook until tender but still firm, 6-8 minutes. Drain them, set on a serving dish and discard the strings. Sprinkle with chopped eggs, cover with aluminum foil and keep warm.
  2. Melt the butter in a frying pan, add the breadcrumbs and cook, stirring constantly, until the f