Yankee Plus Dec 2015
TABLE OF CONTENTS
Just everybody does Asparagus Hollandaise. Asparagus Polonaise is a lot easier and very pleasant for a change. You serve it with an airy remark such as: "I thought you'd enjoy the asparagus Polonaise. Hollandaise gets to be such a bore, don't you think?"
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- 2 pounds fresh asparagus
- 4 tablespoons butter
- 2 cups coarse soft bread crumbs
- 2 tablespoons chopped parsley
Instructions:Remove the tough stalk ends of the asparagus. Clean off the scales and any sand under them. Wash. Arrange the stalks in a shallow pan and cover with water and 1 teaspoon salt. Bring to a boil and cook for 6 to 8 minutes or until tender crisp. Lift out carefully with slotted spoon or tongs. Arrange in a heated shallow serving dish.
Melt the butter in a small frying pan and stir in the bread crumbs, tossing until the crumbs are golden. Stir in the chopped parsley. Sprinkle the mixture over the asparagus and serve at once.