Asperges à la Polonaise

Asparagus with Toasted Crumbs

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

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