Instructions: Trim and peel asparagus if necessary,plunge into into a large pot of boiling salted water and cook until tender and bright green.

Drain well, arrange on a serving dish, brush with some melted butter. Spoon polonaise sauce on top and serve.

*POLONAISE SAUCE:
Hard boil the eggs. Chop fine.

Heat butter in pan, add breadcrumbs and and stir over low heat until golden brown. Remove from heat, stir in egg and herbs. Set aside and keep warm.

broccoli may also be used.

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