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
- Melt butter in sauce pan.
Add bread crumbs and sauté to a light brown.
- Cook asparagus in 1 cup
boiling water until tender. Drain.
- Sprinkle bread crumbs
over asparagus, top with remaining ingredients.
Makes 4 servings.
Recipe provided courtesy
of California Asparagus Commission.
