Asparagus Crumble
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INGREDIENTS 2 pounds cooked fresh asparagus spears 1 cup dry bread crumbs 1 egg, well beaten 1 teaspoon milk Dash of salt Sprinkling of freshly ground black pepper 8 tablespoons butter Roll asparagus spears in bread crumbs. Whisk egg and milk together in a small, flat dish. Dip spears into egg and milk mixture and roll again in crumbs. Sprinkle with salt and pepper. Heat butter in a large heavy skillet until just sizzling. Brown asparagus spears quickly in butter, turning with tongs. Arrange on a preheated platter and serve immediately. Drizzle any remaining butter over top of spears with crumbs from the skillet.