Makes 4-6 Servings
1 pound asparagus
1 tspn salt
2 eggs hard boiled, peeled and minced
2 tb olive oil
2 slices of bread diced in medium dice
¼ tspn salt
Prep time: 10 minutes | Cook time: 20 minutes
In a small skillet over medium heat warm up 2 tablespoons of olive oil. Add the diced bread and sauté for 6-8 minutes continuously tossing until the bread is dried out and becomes croutons. Sprinkle with ¼ teaspoon salt and set aside.
In a 3-quart saucepan bring 3 cups water and 1 tspn salt to a boil and bring down to a simmer. Slice the asparagus by cutting off the bottom 1 ½ inches off (you can also peel and use the peeled bottom part of the asparagus) and cut on a bias in 1 inch slices. Once the water is ready add the asparagus, cover and simmer for 5 minutes. Test the asparagus with a knife, it should slice through easily, and remove from the cooking liquid.
To serve, place asparagus in a serving platter season with additional salt, if necessary. Top the asparagus with the croutons and minced egg.
Serve with Roasted Salmon and a nice glass of Sancerre.