In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus. Makes about 2/3 cup. Gourmet April 1990
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3057 (100%)|
|Amt Per Serving||% DV|
|Total Fat 345.6g||461 %|
|Saturated Fat 218.8g||1094 %|
|Monounsaturated Fat 89.6g|
|Polyunsanturated Fat 13g|
|Cholesterol 915.9mg||282 %|
|Sodium 50.8mg||2 %|
|Potassium 141mg||4 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 3.8g||5 %|
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Calories per serving: 3057
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