450 g Medium asparagus spears
50 g Butter
100 g Fresh white breadcrumbs
1 tb Fresh parsley, minced
1 Hard boiled egg yolk,
Mashed
Salt and pepper
Melted butter, to serve
Trim the asparagus spears to the same length, leaving about 7.5 cm
(3 inches) before the green part begins.
Lay them on a piece of folded foil wide enough to support the
spears during cooking and long enough to extend at each end to
form 'lifters'. Pierce the centre of the foil strip.
Place the asparagus on the foil in a wide shallow pan and pour
over lightly salted water just to cover. Bring to the boil then
cook gently for about 25 minutes, depending on the thickness of
the spears, or until tender but not broken.
Meanwhile, melt the butter in a frying pan, add the breadcrumbs
and toss over a moderate heat until golden brown. Remove from the
heat and stir in the parsley and egg yolk. Season to taste and
keep hot.
From: The Great British Kitchen Cookbook of the British Food Trust
