This fourth generation Italian recipe is especially good in the springtime. 1/4 lb. soda crackers, mashed (about 20 crackers) 1/2 lb. fresh Romano cheese, freshly grated (imported or domestic) 6-8 lg. hard boiled eggs (fresh) Butter Salt Paprika

1. Clean and cut asparagus and cook in salt water, until slightly cooked. (firm not soft.)

2. Meanwhile, mash 20 soda crackers with a rolling pin (not too fine). Then put aside.

3. Take the hard boiled eggs and slice like round coins. Set aside.

4. Take a stick of butter in a small pan and heat very slowly over a low fire until light brown, and take off stove. (In an instance, butter can turn black, we don't want black butter.)

5. When all ingredients are prepared, then layer on the platter; place 1/3 of the asparagus on platter, then a layer of egg slices. Sprinkle cracker crumbs and cheese. Pour a little butter on top. Make 3 layers of asparagus, egg sliced, grated cheese and cracker crumbs. Sprinkle paprika on top.

6. Put under the broiler, low flame. Toast and brown slightly, until crackers are golden. Serve with tossed salad, heated garlic bread, grapes and pears and cheese for dessert and white wine.