4 to 5 slices dry white bread
2 hard-boiled eggs, shelled and quartered
1/2 c. butter
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 lb. cooked asparagus spears

Break 1 slice of bread into 6 pieces and drop into blender. Cover and run on speed 4 (or low) until bread is finely crumbed. Empty into a 1 cup measure. Repeat process with remaining bread until you have 1 cup crumbs; set aside. Put eggs in blender. Cover and run on speed 4 (or low) until finely chopped. Melt butter in frypan; add bread crumbs, salt, pepper and dry mustard. Cook over low heat, stirring constantly, until crumbs are golden brown. Stir in chopped eggs. Serve hot over hot cooked asparagus.

Makes 5 to 6 servings.