4 lb. asparagus
1/4 c. butter, melted
1 tbsp. fresh lemon juice
3 hard cooked eggs, sieved, at room temperature

Snap off and discard bottom of each asparagus stalk. Cook, covered, in small amount of boiling water in large skillet just until crisp - tender, 5 to 10 minutes; drain. Mix butter and lemon juice in small bowl. Pour over asparagus; transfer to serving dish. Sprinkle with eggs. Serves 8.