3983 Asperges à la Polonaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the asparagus in the usual manner, drain them well and arrange in rows on an oval dish. Sprinkle the heads of each row with mixed chopped yolk of hard-boiled egg and parsley.

When about to serve, coat the heads with brown butter in which 30 g (1 oz) fine white breadcrumbs per 125 g oz) of butter have been fried a golden brown.