Heirloom Meals: Savoring Yesterday's Traditions Today

Asparagus Polonaise

Asparagus Polonaise



2 lbs Asparagus
½ Cup Butter, melted
½ Cup Bread Crumbs (I use gluten-free)
2 Eggs, hardboiled and sieved
½ Cup Parsley, chopped or snipped
2 tsp Lemon juice


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)

Categories: Heirloom Recipes, Special Diets

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