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A mimosa is not just a champagne cocktail; it is also the name of a classic French topping of crumbled egg, because its yellow color resembles the mimosa flower. This version is made with egg, toasted bread crumbs, and freshly grated Parmesan cheese. It's a flavorful sprinkle that turns simple steamed asparagus into something spectacular. This recipe makes a lot of asparagus, but the leftovers are very tasty and can be used as an ingredient in other recipes, like a frittata. It's best to store the asparagus and the topping in separate containers.
Serves 8
Serving Size: About 6 Asparagus And 3 Tbls Topping


• 2 slices whole-wheat bread, crusts removed
• Cooking spray
• 1 hard-boiled egg
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper
• 2 bunches asparagus (about 2 1/2 pounds), woody bottoms removed
• 1 tablespoon water

Pulse the bread in a food processor until it becomes fine crumbs. Coat a medium nonstick skillet with cooking spray and heat the pan over medium-high heat until hot. Lower the heat to medium, add the bread crumbs, and toast, tossing often, until they are golden brown and toasted, 5 to 6 minutes. Remove from the heat and let cool completely.

Peel, then grate the egg, using the medium holes of a box grater or on a medium rasp grater. Combine the egg, bread crumbs, parsley, Parmesan, salt, and pepper in a medium bowl and toss to combine.

Place the asparagus in a large microwave-safe bowl with the water. Cover tightly and microwave on high for 3 minutes. Drain well.

Arrange the asparagus on a serving platter and sprinkle evenly with the topping.

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