5 tbsps. butter
l/3 cup fresh bread crumbs, toasted lightly
2 hard boiled eggs, chopped fine
2 tbsps. finely chopped fresh parsley leaves
In a large skillet heat the butter over moderately high heat until
the foam subsides and in it saute the bread crumbs until they are
golden brown. Stir in the egg, parsley & s & p to taste and serve
over asparagus.
Makes about 2/3 cup. l-l/2 lbs. asparagus