In a worn steel pan with black handle, my mom would boil the water for the asparagus. Curiously, there were always 2 lone eggs in the pan while the water was coming up to a boil. The eggs were then joined by the asparagus. I was always fascinated by the eggs and asparagus rolling around in the pan together. Still am. I now know how clever my mom was to complete 2 tasks at once and save herself from needing to wash another pan.
- 2 pounds asparagus
- ½ cup butter, melted
- ½ cup breadcrumbs (I use glutenfree)
- 2 eggs, hardboiled and pressed through a fine stainless steel sieve
- ½ cup parsley, chopped or snipped
- 2 teaspoons lemon juice
Steam asparagus until tender. Mix the butter, breadcrumbs, eggs, parsley and lemon juice together. Place asparagus in baking pan, sprinkle egg mixture on top and broil until golden (around 7 minutes).
CAROLE MURKO is a culinary artist who learned how to cook by observing her mother and grandmother. Carole has emulated their passion for entertaining, cooking and feeding friends and family and translated it into her own way of honoring traditions by creating Heirloom Meals, a storytelling platform to share treasured family recipes, stories and tips.—“Savoring yesterday’s traditions today”—on the web at HeirloomMeals.com, on the radio (NPR) Robin Hood Radio, 91.5 FM and on TV (PBS). Previously, Carole had successful careers on Wall Street and in interior design and decoration.