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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