Asparagus Polonaise

Ingredients

2 lbs. Asparagus
1/2 cup butter, melted
1/2 cup bread crumbs (I use gluten-free)
2 Eggs, hardboiled and sieved
1/2 cup Parsley, chopped or snipped
2 tsp Lemon Juice

Directions

Steam/boil asparagus until tender.
Mix butter, bread crumbs, eggs, parsley and lemon juice.
Place asparagus in baking pan, sprinkle egg mixture on top and broil until golden (around 7 minutes)

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Yield: 5 servings

Categories: Heirloom Recipes, Special Diets

Tags: heirloom recipe, asparagus, asparagus polonaise, eggs and asparagus

The Story

In the worn steel pan with black handle, my Mom would boil the water for the asparagus. Curiously, there were always 2 lone eggs in the pan while the water was coming up to a boil, that were then joined by the asparagus. I was always fascinated by the eggs and asparagus, rolling around in the pan together. Still am ☺ . I now know how clever my Mom was to complete 2 tasks at once and save herself from needing to wash another pan.

Recipe by Carole Murko

This can be done ahead. Just make sure if you refrigerate it, you either bring it to room temperature before your broil it or make it in a fridge to oven pan.