Boiled Egg and Asparagus Breadcrumbs with Hazelnuts Recipe

Ingredients:

• 4 large eggs
• 1 bunch asparagus
• 1/2 cup breadcrumbs
• 1/2 cup hazelnuts, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to boil and add the eggs. Boil for 8-10 minutes, then remove from heat and run under cold water to cool. Peel and set aside.
2. Remove the woody ends of the asparagus and chop into small pieces. In a pan, heat olive oil over medium heat. Add asparagus and a pinch of salt and pepper. Cook for 5-7 minutes, until tender.
3. Add breadcrumbs to the pan and stir until they are toasted and golden brown, about 3-5 minutes.
4. Remove the pan from heat and stir in hazelnuts.
5. Serve boiled eggs on a bed of the asparagus breadcrumb mixture.

Verdict:

This dish is simple yet flavorful. The boiled eggs add creaminess to the dish, while the asparagus and breadcrumbs add a satisfying crunch. The hazelnuts give an extra nutty flavor that elevates the dish.

Serving Suggestions:

This dish can be served as a light breakfast or lunch option. It can also be served as a side dish to a main meal. Garnish with fresh herbs like parsley or chives for an extra pop of color and flavor.