Asperges à la Polonaise

Name: Asperges à la Polonaise (Asparagus with Toasted Crumbs)
Cuisine: French
Ingredients: bread; butter; clarified butter; parsley; egg yolk; asparagus

Asparagus with Toasted Crumbs

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Cook asparagus. Arrange spears on serving plate. Sprinkle with sieved hard-cooked egg yolk and minced parsley. Tear 1 slice firm-type bread into fine crumbs. Add crumbs to ⅛