Anne Willan

Asparagus with Breadcrumb Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

When asparagus is coated with a topping or sauce the tips should be left uncovered. The sauce in this recipe also works well with cooked cauliflower (florets or whole).

Ingredients

  • 1 ½ lb/750 g asparagus
  • 1 hard-boiled egg, chopped

Method

  1. Trim asparagus and tie it in 4 equal bundles. Immerse the bundles in boiling salted water and cook until tender but still firm, 6-8 minutes. Drain them, set on a serving dish and discard the strings. Sprinkle with chopped eggs, cover with aluminum foil and keep warm.
  2. Melt the butter in a frying pan, add the breadcrumbs and cook, stirring constantly, until the f

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