Asparagus polonaise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Asparagus; blanched |
| 2 | eaches | Eggs; hard-boiled |
| 2 | tablespoons | Fresh parsley; chopped |
| ¼ | cup | Bread crumbs |
| 6 | tablespoons | Butter; melted |
Directions
Combine chopped hard cooked eggs with chopped parsley and sprinkle it over cooked, warm asparagus. Saute bread crumbs in butter until crumbs are golden brown; pour the sauce over the asparagus.
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-21-95