Asparagus Polonaise
My mother keeps us supplied with fresh asparagus from the huge patch she grows, and I am always looking for new ways to prepare it. I found this recipe in our local newspaper, and it has been a family favorite ever since.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/4 cup butter cubed
- 3 slices white bread or whole wheat, crumbled
- 1 hard-cooked egg peeled and chopped
- 1/2 cup fresh parsley minced
- 2 pounds fresh asparagus trimmed
- Carbohydrate 10.4594808232582 g
- Cholesterol 38.5430000194334 mg
- Fat 6.87115476011279 g
- Fiber 3.00897192270017 g
- Protein 4.38512028550825 g
- Saturated Fat 3.94992827082889 g
- Serving Size 1 1 (148g)
- Sodium 128.403153576865 mg
- Sugar 7.45050890055807 g
- Trans Fat 0.611970582464605 g
- Calories 113 calories
In a skillet, melt butter; saute bread crumbs until golden. Stir in the egg, parsley and salt. Meanwhile, cook asparagus in a small amount of water until crisp-tender; drain and transfer to a platter. Spoon topping over asparagus.
