Asparagus à la Polonaise is a traditional British recipe for a classic accompaniment made from asparagus boiled until tender before being shredded, layered with a hard-boiled egg and topped with fried breadcrumbs before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus à la Polonaise.
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Ingredients:
400g young asparagus spears, trimmed
1 egg, hard-boiled and cooled and peeled
2 tbsp fresh parsley, finely chopped
120g butter
100g breadcrumbs
Method:
Trim any woody stems from the asparagus then bring a pan of lightly-salted water to a boil, add the asparagus and cook for about 8 minutes, or until tender.
When done, remove the heads of the asparagus and slice the stalks into 3cm lengths. Combine the heads and stalks then arrange in the base of a gratin dish. Slice the hard-boiled egg as finely as you can and arrange these on top of the greens. Melt the butter in a pan and when foaming add the breadcrumbs. Cook until golden then pour the butter and crumb mixture over the asparagus. Serve immediately.
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