3 lbs. asparagus spears, about 30
Salt to taste
1 hard-cooked egg, sieved or finely chopped
Freshly ground pepper to taste
1/2 c. fine fresh bread crumbs
Finely chopped parsley for garnish

Using a swivel-bladed potato peeler, scrape the asparagus spears, starting about two inches from the top. Line the asparagus spears together and cut off about an inch of the tough bottom portions. Tie the asparagus spears into bundles with string, about six to a bundle.

Boil enough water to cover the asparagus bundles when added. Add the asparagus and salt and bring to a boil. Simmer until crisp tender, three to six minutes, depending on the size of the asparagus. Drain.

While hot, untie and arrange the asparagus on a serving dish. Sprinkle neatly with egg and salt and pepper. Heat the butter in a heavy skillet and add the bread crumbs. Cook over high heat, swirling the crumbs in the butter until the crumbs and butter are hazelnut brown. Pour the mixture over the asparagus and serve it sprinkled with chopped parsley.

8 servings.