Stangen Spargel

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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.