Peel the asparagus, tie up with a thread in small bunches, plunge in boiling salted water, cook until a knife can go through the asparagus easily. Drain. Arrange on a serving dish, sprinkle the asparagus tips with hard-boiled egg yolks which have been put through the food mill. Serve with polish butter: melt the butter in a saucepan with a handful of very finely crumbled stale sandwich loaf, brown slowly until a beautiful golden brown. Serve the butter, very hot, in a sauceboat.
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5 1/2 lbs asparagus
3 hard-boiled eggs
3/4 cup butter
stale sandwich loaf
salt
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15
mn
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15
mn
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You can also serve the asparagus sprinkled with very hot butter.
