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
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