Asparagus with Browned Bread Crumbs

Asparagus

• 2 pounds asparagus

1. Wash asparagus and break off the ends. They will snap off at the point where the brittle part ends. As the heads are usually gritty, clean by standing the stalks on their tips in a narrow vessel of water for about an hour. Standing them this way prevents them from absorbing water through the stalk ends.

2. Tie the cleaned asparagus in 3 to 4 bundles with white cotton string (this will make it easier to remove them from the cooker), and place upright in an asparagus cooker or in an inverted double boiler over boiling water. Cook for 8 to 10 minutes only.

3. Drain off the water and keep the asparagus covered until the butter-crumb sauce has been prepared, then place on a hot serving dish, cut and remove the strings, and pour the sizzling hot butter-crumb mixture over the asparagus. Serve immediately.

Browned Bread Crumbs

• 3 tablespoons butter

• 1 tablespoon freshly made bread crumbs

1. Place the butter in a small skillet and heat to the foaming stage. Sprinkle in bread crumbs and let brown for a minute before adding to the asparagus.

NOTE: Perfect bread crumbs are easily made in seconds by removing the crusts from a slice of bread and placing it in an electric blender.