Asparagus à la Polonaise RecipeOrigin: Britain Period: Traditional |
Ingredients:
400g young asparagus spears, trimmed 
Asparagus à la Polonaise Preparation:Method:Trim any woody stems from the asparagus then bring a pan of lightly-salted water to a boil, add the asparagus and cook for about 8 minutes, or until tender. When done, remove the heads of the asparagus and slice the stalks into 3cm lengths. Combine the heads and stalks then arrange in the base of a gratin dish. Slice the hard-boiled egg as finely as you can and arrange these on top of the greens. Melt the butter in a pan and when foaming add the breadcrumbs. Cook until golden then pour the butter and crumb mixture over the asparagus. Serve immediately. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Asparagus à la Polonaise to your online bookmark site: 
|
|
More British recipes... More European recipes... More accompaniments to main courses... More recipes for Bread... More recipes for Eggs... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with vegetables and bread as primary ingredients: Cawl y Carolwyr Chicken Tenders Sicilian Baked Fish Pain du merlu á la laitue de mer Carrot Pudding Kelp Noodles with Vegetables Winter Vegetable Casserole with Cider and Pears Winter Squash, Tamarillo and Cheese Gratin Stir-fried Daylily with Garlic Mustard and Mushrooms Crockpot Chicken Creole Provençal Daube Butternut Squash and Chilli Soup Test Lima Phasoli Plaki Trini Sweet and Sour Mango Relish Soubise Sauce Cheddar Chowder Beef and Mange-tout Betroot Salad Crockpot Swiss Steak Buttered Wortes Bread Sauce III Pskovsky Celery à la Polonaise Goat's Cheese with Beetroot and Wild Herbs Lahmacun Ke'lagu'in Uhang Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
