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Lamb Cutlets with Asparagus

Cut into one-half inch lengths the heads of a bundle of asparagus; also cut into lengths of the same size as much of the stalks as is eatable, and boil them separately in salt and water; when cooked drain, place them in separate fryingpans with a little butter, season to taste with pepper and salt, and toss them about over the fire. Trim the cutlets, dip them in beaten egg and breadcrumbs and fry in butter to a pale golden brown. When cooked drain the cutlets on a sheet of paper before a clear fire for a second, and then form them in a circle on a hot dish, pile the asparagus in the center, arranging the heads on top, and serve.