1 1/2 lbs. asparagus, trimmed, blanched
1 c. bread crumbs, dry
1/4 c. butter, melted
1 tbsp. parsley, fresh, chopped
2 eggs, hard boiled, chopped

Saute bread crumbs in butter until lightly browned. Remove from heat and add parsley and eggs. Mixture should be thick but fluid enough to ladle over asparagus. Adjust thickness with additional butter if necessary. Heat asparagus in boiling, salted water. Remove from water and drain thoroughly and arrange on plates. Top with polonaise mixture and serve. Serves: 6.