Asparagus Mimosa

Ingredients
Serves: 4


 * 450 Gram Medium Asparagus Spears (1 lb)
 * 50 Gram Butter (2 oz)
 * 100 Gram Fresh white Bread Crumbs (4 oz)
 * 1 Tablespoon Fresh Parsley, finely chopped
 * 1 Hard boiled Egg Yolk, mashed
 * salt and Pepper
 * Melted butter, to serve

Directions

 * 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 Bread Crumbs 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.