Asparagus a la polonaise recipe
Recipe for asparagus a la polonaise
Clean some asparagus and trim to the same length. Tie into small bunches and cook for 25 minutes in plenty of boiling salted water (to which may be added 1 tablespoon flour to help the asparagus keep its colour). Drain thorought and arrange in a long buttered dish, in staggered rows, so that the tips show clearly. Sprinkle with sieved hard-boiled (hard-cooked) egg yolk and chopped parsley. Lightly brown some breadcrumbs in noisette butter and pour over the asparagus. Serve immediately.