2 tbsp. unrefined safflower seed oil
1/4 c. chopped Fu
2 lbs. asparagus, cooked
Chopped parsley, for garnish

In small skillet, heat the oil and add the bread crumbs. Saute until lightly browned. Sprinkle the crumbs over the hot, freshly cooked asparagus spears. Sprinkle the minced parsley over all. Yield: 4 servings.