3 lb. fresh asparagus
1/2 c. butter
2 hard-cooked eggs, finely chopped
1/4 c. breadcrumbs
1 tbsp. chopped fresh parsley

1. Cook asparagus 10 to 15 minutes in small amount of salt water (until tender). Drain.

2. Melt butter. Add crumbs, cook and stir until golden.

3. Remove from heat. Stir in chopped eggs and parsley.

4. Pour over asparagus.

Serves 6.