Ingredients
3 lbs. asparagus, all of aprox. equal thickness
3 hard cooked eggs
3 Tbs. parsley, minced
1/2 lb. butter, melted
salt and pepper

Instructions
If the asparagus is thin, simply cut off the tough ends. If it is thick, peel the asparagus and trim the ends so that the stalks are the same length. Place the asparagus in a stainless steel or enamel saute pan; sprinkle with salt; and pour over about 1 inch of boiling water. Cover and cook for 8 to 10 minutes, until the asparagus is tender but not limp. Remove from the water and place on 6 warmed salad plates.

On each plate, place half a hard cooked egg, sprinkle with minced
parsley; and serve with a sauceboat of melted butter. Each guest
makes a sauce by crushing the egg yolk on his plate and blending in 3 to 4 Tbs. butter, salt, and pepper to taste.

Serves 6.

Notes
To make perfect hard-cooked eggs; place eggs from the refrigerator in a heavy saucepan, covered by 1-inch with cold water. Place over moderate high heat. When the water is at a rapid boil, remove the pan from the heat; cover; and set the timer for 14 minutes. When the eggs are cooked, chill immediately in cold water and crack each egg so they will peel more easily later.

© MaryS. Risley