This is a favorite mid-European way of treating vegetables. Make your own crumbs in a blender – use about three slices of firm bread with crusts removed. They should be fairly fine, but not powdery.
3 pounds fresh asparagus
½ cup butter
¾ cup fresh bread crumbs
2 tablespoons frsh lemon juice
1 teaspoon salt
Freshly ground black peppar
1 hard-cooked egg yolk, sieved
Use asparagus of uniform size. Cut or break off the tough ends of the asparagus stalks as far down as they snap easily. With a vegetable peeler, gently peel the stalks almost up to the tips. Place them in a heavy skillet – one that has a lid. Pour on boiling water to a depth of abaout one inch. Cover and cook until the lower part of the stalk is just crisptender, about 12 to 15 minutes.
While they are cooking, melt the butter in a small skillet. Add the crumbs, and cook and stir over low heat until they are evely golden. Remove from heat and set aside. When asparagus are tender, drain them carefully. Sprinkle them with the salt, peppar and lenmon juice. Arrange them on a heated platter and add the crumbs with the butter. Garnish with the sieved egg yolk and serve at once.