Free Recipes at rubyglen.com!   ASPARAGUS POLONAISE  1 stick butter 1/4 cup dried white bread crumbs 1 lb. of fresh asparagus 1 hard-cooked egg, finely chopped 1 tbs. fresh parsley, chopped very finely In a pan, over medium heat, cook asparagus in boiling salted water until tender, about 8 mins. Drain and keep warm. Melt the butter in a small pan. Add the crumbs and cook until the butter foams, but does not brown. On a platter, place the cooked spears of asparagus. Sprinkle the hard-cooked egg over the spears, then the parsley. Spoon the buttered bread crumbs over the parsley and serve.  ©Arleen M. Kaptur 2002