Goldenrod Asparagus

1/2 cup chopped onion
1/4 red pepper, cut in strips
1 tbsp. butter or margarine
1/4 tsp. thyme
1 can (15 oz.) all green asparagus spears, drained
1 hard cooked egg, chopped

Saute onion and red pepper in butter. Add thyme and asparagus; heat through. Pour into serving platter. Garnish with egg and lemon wedges, if desired.

Makes 4 to 6 servings

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Cajun Country -- New Iberia, Louisiana