Asparagus Tops Fried a la Miranda

Bend and break off the tender part of the asparagus into one inch lengths; blanch them well in salted water; drain and dip in fine cracker dust, then in beaten egg, and finally in bread-crumbs; fry, drain, salt, and dress on a folded napkin, laying a bunch of fried green parsley on top. Serve apart a sauce made with one hard-boiled egg-yolk mingled with one raw yolk, mustard, salt and pepper; beat vigorously, stirring in a little olive oil and tarragon vinegar.