Vegetables Polonaise are sprinkled with buttered breadcrumbs and sieved eggs. Asparagus is most delicious served with this classic garnish.
3 oz. butter
1 oz. cup fine breadcrumbs, made from stale bread
1 lb. asparagus, cooked and drained hard-boiled egg, sieved
1 tablespoons chopped parsley
Melt the butter in a small saucepan. Add the breadcrumbs and saute until they are lightly browned.
Sprinkle the crumbs and butter over hot, freshly cooked asparagus and then sprinkle with the sieved egg and chopped parsley.