- 1/4 cup butter or margarine
- 3 slices white or whole wheat bread, crumbled
- 1 hard-cooked egg, peeled and chopped
- 1/2 cup chopped parsley
- 1/4 teaspoon salt
- 2 pounds fresh asparagus, trimmed
- In a skillet, melt butter and saute crumbs until golden. Stir in egg, parsley and salt. Meanwhile, cook the asparagus in a small amount of water until crisp-tender; drain and transfer to a platter. Spoon topping over asparagus.