Asparagus Polonaise

Ingredients

• four pounds of boiled fresh asparagus
• three ounces of fresh butter
• one-half cup of fresh bread crumbs
• a little pepper
• chopped parsley
• A hard-boiled egg chopped fine

Method

1. 1

   Place boiled asparagus on a platter.

2. 2

   In a frying pan, melt butter and fry bread crumbs until golden.

3. 3

   Pour over asparagus, sprinkle with pepper and parsley.

4. 4

   Optionally, add chopped hard-boiled egg.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 54. The excerpt below is the record exactly as published.

Asparagus Polonaise. Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine

Cook this with the app: pantry check, scaling, and the assistant.