Asparagus Mimosa

Description
Serves: 4

Ingredients

 * 450 g (1 lb) medium asparagus spears
 * 50 g (2 oz) butter
 * 100 g (4 oz) fresh white breadcrumbs
 * 1 tablespoon fresh parsley, finely chopped
 * 1 hard boiled egg yolk, mashed
 * salt and pepper
 * melted butter, to serve

Directions

 * 1) Trim the asparagus spears to the same length, leaving about 7.
 * 2) 5 cm (3 inches) before the green part begins.
 * 3) 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'.
 * 4) Pierce the centre of the foil strip.
 * 5) Place the asparagus on the foil in a wide shallow pan and pour over lightly salted water just to cover.
 * 6) Bring to the boil then cook gently for about 25 minutes, depending on the thickness of the spears, or until tender but not broken.
 * 7) Meanwhile, melt the butter in a frying pan, add the breadcrumbs and toss over a moderate heat until golden brown.
 * 8) Remove from the heat and stir in the parsley and egg yolk.
 * 9) season to taste and keep hot.