1 Cup (16 tbs) (Prepared From 3 Slices Lightly Toasted Bread)
Finely chopped parsley
Canned grapefruit sections
16 Ounce (1 Can)
Fresh asparagus/2 packages,10 ounce each frozen asparagus spears, cooked and drained
1 1⁄2 Pound, cooked, drained
Cook onion and garlic in hot butter in a small skillet until onion is soft, but not browned.
Add bread crumbs, parsley, basil, and rosemary; continue heating, stirring until crumbs are well browned.
Put grapefruit with syrup into a small saucepan and heat just to serving temperature.
Arrange hot asparagus spears in heated serving dish; sprinkle with seasoned salt.
Gently lift the grapefruit sections from syrup with a slotted spoon, drain thoroughly, and arrange around asparagus.
Sprinkle crumbs over all.