ASPARAGUS POLONAISE

Press, Volume CX, Issue 32450, 10 November 1970, Page 5

ASPARAGUS POLONAISE

For six servings you will i need: - i 2 bunches fresh asparagus ] J cup butter j cup fresh ■ bread- j crumbs < 2 hard-boiled eggs . 1 tablespoon finely . chopped parsley Salt and pepper '■] Method: Tie asparagus in i bundles of six and stand on T end (tips uppermost) in the : base of a double boiler. Fill j with boiling salted water ; and use the top pan < inverted or upside down as i a cover. This ensures that i the stalks are cooked in the i water while the tips cook

only in the steam. When soft, remove from pan and hold the tips under a cold running tap for a few minutes. Remove the coarse and tough ends and discard. Melt butter and when it foams add ' the breadcrumbs and continue to cook over low heat until the crumbs are browned. Remove from heat and stir in the finely chopped hardboiled eggs, the parsley and salt and pepper to taste. Arrange the cooked asparagus on a hot platter in individual serving bundles and pour some of the sauce over each bundle, serving the remainder in a sauce boat.