Categories: Vegetables, German 
      Yield: 6 servings 
  
      2 lb Asparagus, Fresh, Any Color         3 tb Parmesan Cheese, Grated 
           Water, Boiling, Salted              1 lg Egg, Hard Cooked 
    1/4 c  Butter                          
  
  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling 
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid. In 
  a small saucepan, melt the butter, cook over low heat until lightly 
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over 
  asparagus.  Garnish with sliced hard boiled egg.