A simple, yet elegant side dish of cooked asparagus garnished with buttery, sautéed bread crumbs, chopped hard-cooked egg, a drizzle of lemon juice and fresh parsley.

Asparagus Polonaise

2 pounds California fresh asparagus
6 tablespoons butter
1/4 cup dry bread crumbs
1 large hard-cooked egg chopped
1 tablespoon lemon juice
1/4 cup chopped flat-leaf parsley

1. Melt butter in sauce pan. Add bread crumbs and sauté to a light brown.
2. Cook asparagus in 1 cup boiling water until tender. Drain.
3. Sprinkle bread crumbs over asparagus, top with remaining ingredients.

Makes 4 servings.

Recipe provided courtesy of California Asparagus Commission.