2 pounds California fresh asparagus
6 tablespoons butter
1/4 cup dry bread crumbs
1 large hard cooked egg chopped
1 tablespoon lemon juice
1/4 cup chopped parsley
Melt butter in sauce pan. Add bread crumbs and sauté to a light brown.
Cook asparagus in 1 cup boiling water until tender. Drain.
Sprinkle bread crumbs over asparagus, top with remaining ingredients.
Makes 4 servings.