Updated Tuesday, July 24th, 2007
Yield: Serves 6.
Melt the butter in a small frying pan and stir in the bread crumbs, tossing until the crumbs are golden. Stir in the chopped parsley. Sprinkle the mixture over the asparagus and serve at once.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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