Look forward to this fine asparagus recipe:
Cut green asparagus spears small at the end and peel 4 to 5 cm – cut 4 spears raw into tender strips. Bundle the rest and cook in a large saucepan without a lid, 10 to 12 min each, depending on thickness.
Boil the eggs and chop them. Now season with salt and season with pepper. Grate fresh parmesan cheese. Toast breadcrumbs with butter in a frying pan for 2 to 3 min. until brown – be careful, it burns quickly.
For the marinade, simply stir the olive oil with lime juice.
The dish is served as follows:
Place warm asparagus spears on a platter, sprinkle with raw asparagus pieces. Then add breadcrumbs, egg and Parmesan cheese and pour the marinade over the top. It goes well with baguette and Chardonnay.