1/3 c. butter
1/3 c. soft bread cubes
2 hard-cooked eggs, chopped
1 tbsp. chopped parsley
Salt and pepper to taste
2 lb. fresh asparagus, cooked

Melt butter until foamy. Stir in bread cubes. Cook over low heat until crisp and golden. Remove from heat. Add eggs, parsley, and seasonings. Serve over asparagus. Yield: 4 servings.