Trim the asparagus spears to be the same length, leaving about 3 inches of the stalk.

Lay the asparagus spears on a piece of folded foil.

Pierce the center of the foil strip.

Place the asparagus on the foil in a wide, shallow pan.

Pour lightly salted water over the asparagus until just covered.

Bring the water to a boil, then cook gently for about 25 minutes, or until the asparagus is tender.

While the asparagus is cooking, melt the butter in a frying pan.

Add the breadcrumbs to the melted butter and toss over moderate heat until golden brown.

Remove the pan from the heat and stir in the fresh parsley and mashed hard egg yolk.

Season the breadcrumb mixture with salt and pepper to taste.

Keep the breadcrumb mixture hot until the asparagus is ready.

Serve the asparagus with melted butter and the breadcrumb mixture on top.