Asparagus Minmosa (with egg & coated breadcrumbs)
For every four people…
2 to 3 bunches of cooked asparagus (warm or room temperature)
2 hard-boiled eggs, chopped
¼ cup coarse breadcrumbs
2 tbsp chopped parsley
For the bread-crumbs, I use the Japanese-style panko crumbs. Easy.
In a small frypan, with a little olive oil, lightly brown the breadcrumbs.
Just before serving, lightly dress at the asparagus with vinaigrette.
Mix together eggs, breadcrumbs and parsley. (Keep the crumbs crisp.)
Arrange on top of the asparagus.
Serving platter - a "Barbotine" by Sarguemines c.1950