Categories: Vegetables, German 
      Yield: 4 servings 
  
      3 lb White asparagus                   1/2 c  Unsalted butter 
      2 qt Boiling water mixed with          2/3 c  Fine,soft white bread crumbs 
      4 ts Salt                              1/2 ts Freshly ground black pepper 
  
  SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to 
  make soup. Using a vegetable peeler, peel the asparagus spears. Lay them 
  flat in a large skillet, pour in the boiling salted water, set the pan over 
  moderate heat, cover it, and cook the asparagus for about 5 minutes, just 
  until they are tender, but still crisp. Meanwhile, lightly brown the butter 
  in a medium skillet over moderate heat. Add the bread crumbs and pepper and 
  lightly toss them to mix. Reduce the heat under the skillet to low, to keep 
  the crumbs warm. The instant the asparagus are done, drain them well, then 
  return them to the skillet and shake them over moderate heat for 30 seconds 
  or so to dry up any excess moisture. Transfer the asparagus to a small 
  heated platter, then artfully arrange the crumb mixture on top. 
   
  JEAN ANDERSON 
   
  PRODIGY GUEST CHEFS COOKBOOK