Asparagus à la Polonaise

À la Polonaise refers to Polish-inspired dishes that are often topped with hard-boiled egg, parsley and breadcrumbs.

This combination works particularly well with asparagus – allowing the flavour of the asparagus to come through but adding complementary interest.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

1 bunch            Asparagus  - hard ends cut off  

                     Salt          

1 tbs               Breadcrumbs  - white

30 gms            Butter       

1                    Egg yolk  - hard-boiled, chopped

                     Parsley  - chopped    

Method

Tie the asparagus into a bundle and boil in salted water or steam for 6 minutes.

Fry the breadcrumbs in butter that has been browned until golden.

Arrange the asparagus in a warm, long, buttered dish in staggered rows so the tips show.  Sprinkle with the egg yolk and parsley and pour on the brown butter and breadcrumbs.

Serve immediately.

Wine recommendations

          An aromatic white wine.

  Conventional

           Muscat d'Alsace

  Interesting

           Arbois

           Mâcon

           Pinot Blanc

           Pouilly Fumé