Makes 8 servings
2 slices whole-wheat bread, crusts removed
1 hard-boiled egg
3 Tbsp chopped fresh flat-leaf parsley
¼ cup freshly grated Parmesan cheese
¼ tsp salt
Pinch of freshly ground black pepper
2 bunches asparagus (about 2½ lbs), woody bottoms removed
1 Tbsp 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 cook, tossing often, until they are golden brown and toasted, 5 to 6 minutes. Remove from 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.
Nutrition facts (per serving): calories 50, fat 2 g (saturated fat 1 g), cholesterol 25 mg, protein 4 g, carbohydrates 6 g, fiber 2 g, sodium 160 mg, sugars 1 g
Reprinted with permission from The Food You Crave by Ellie Krieger, published by The Taunton Press in 2008. Photographs by Christopher Hirsheimer.