Asparagus Mimosa

Ingredients
Serves: 4


 * 450 Gram Medium asparagus spears (1 lb)
 * 50 Gram Butter (2 oz)
 * 100 Gram Fresh white breadcrumbs (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 breadcrumbs 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.