The basic idea for this recipe came from my grandmother, Mrs. Sara Neurath, who brought it with her from Vienna, where it was called “Semel Browsel” (roll crumbs). She would take leftover rolls or bread, add oil and spices, and use it as a coating for green beans or cauliflower. Having made this numerous times as a side dish, I have added asparagus to the roster of vegetables that can be used, and it’s wunderbar!