Asparagus A La Polonaise
|Seasoned croutons||1⁄4 Cup (4 tbs)|
|Canned asparagus||30 Ounce|
|Butter/Margarine||1 Tablespoon, melted|
|Hard cooked eggs||1 , chopped|
Cook and stir croutons in 1 tablespoon butter until brown.
Heat asparagus; drain.
Turn asparagus into serving dish; drizzle with melted butter and sprinkle with croutons and egg.