---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, German
       Yield: 4 servings
       3 lb White asparagus
       2 qt Boiling water mixed with
       4 ts Salt
     1/2 c  Unsalted butter
     2/3 c  Fine,soft white bread crumbs
     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.