Asparagus with Butter and Breadcrumbs

Peel asparagus well, remove woody parts and simmer slowly in lightly salted water for 15-25 minutes depending on thickness. Quench in ice water. Before serving, slowly reheat with some of the asparagus liquid or stock that has run out. In another pan, melt enough butter and toast breadcrumbs in it until brown. In a saucepan, add additional butter until brown. Drain asparagus well or dab with paper towel and sprinkle with butter crumbs and drizzle with a little brown butter only at table.

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