Categories: Vegetables- Asparagus

Ingredients

• 2 lb. asparagus
• 1/2 cup boiling water
• 1/4 cup butter or margarine
• 1 cup soft bread crumbs
• 1 tsp. finely chopped onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• 2 hard cooked eggs, finely chopped

Directions

1. Wash asparagus. cut or snip off the lower part of stalks. Tie in serving bunches with a white string.

2. Place bunches upright in a deep stew pan or the bottom part of a double boiler. (Use the top part as the lid. Add water. Cook, tightly covered, for 12 to 15 minutes, or until-tender but crisp. Drain well.

3. Melt butter or margarine in a skillet. Add crumbs and onion. Mix well. Cook until golden brown. Add salt, pepper and mustard. Mix until well-blended. Just before serving, stir in egg. Serve hot over asparagus.

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