2 slices whole-wheat bread, crusts removed
1 hard-boiled egg
3 tablespoons chopped parsley leaves
1/2-ounce (1/4 cup) freshly grated Parmesan
1/4 teaspoon salt
2 pounds asparagus, washed, ends snapped off
(1 serving = 1/4 pound asparagus, plus 1/4 cup topping)
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