Asparagus

Stangen Spargel

Method

This simple but distinctive way of serving plain boiled asparagus is typically Austrian and must not be confused with Asperges à la Polonaise, which, besides brown breadcrumbs, also includes finely chopped yolks of hard-boiled eggs and parsley. In the Austrian recipe the asparagus are boiled in salted water, well drained, laid on a dish and sprinkled with fine breadcrumbs, well browned in butter, and melted butter is poured over them.

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