Belgium Butter Crumbed Asparagus Eggs For Two

1. 1

   In a heavy frying pan over medium heat, saute crumbs in butter until they are crisp and deep golden and butter is slightly browned.

2. 2

   Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.

3. 3

   Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.

4. 4

   Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.

5. 5

   EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.

6. 6

   Home Cooking Around The World.

* Per serving · 4 servings · Values may vary.

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