Under 30 Minutes
Boiled Asparagus with Parsleyed Breadcrumbs
Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.
- 2/3 cup bread crumbs
- 3 tablespoons melted butter
- 1/4 cup parsley, chopped
- Salt and pepper
- 1 1/2 pounds asparagus
In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper.
Cook asparagus in boiling salted water until tender, 5 to 8 minutes. Drain; top with breadcrumbs.