Aspargus Polonaise

1 stick butter
1/4 cup dried white bread crumbs
1 lb. of fresh asparagus
1 hard-cooked egg, finely chopped
1 tbs. fresh parsley, chopped very finely

In a pan, over medium heat, cook asparagus in boiling salted water until tender, about 8 mins. Drain and keep warm. Melt the butter in a small pan. Add the crumbs and cook until the butter foams, but does not brown. On a platter, place the cooked spears of asparagus. Sprinkle the hard-cooked egg over the spears, then the parsley. Spoon the buttered bread crumbs over the parsley and serve.

Extra-Special Hint:
On party bread, spread a small amount of mayonnaise. Top each piece of bread with a small leaf of lettuce. Top with a bit of tuna (packed in water) that has been drained, a spear of cooked asparagus, and a slice of tomato. You have a very stunning party sandwich for your guests to enjoy.