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Fresh Asparagus Polonaise

Trim off ends, carefully scrape and thoroughly wash two bunches sound, fresh asparagus, tie in three bunches, then plunge in three quarts boiling water with tablespoon salt and boil for twenty-five minutes. Lift up, drain on a sieve and dress on a dish. Place one ounce butter in a frying pan with three tablespoons bread crumbs, toss on fire until a light brown, pour butter over asparagus and serve.