Polish-Style Asparagus
Tender asparagus tips blanched to perfect tenderness, then generously draped with a golden buttered breadcrumb sauce studded with diced hard-boiled eggs. A classic Polish springside that brings out the best in fresh asparagus.
Story
This elegant Polish classic makes the most of spring's finest vegetable. The key is cooking the asparagus just until bright green and tender-crisp—overcooking robs it of that delicate snap.
Ingredients
fresh asparagus
1 bunch (about 1 lb)
butter
3 tablespoons
breadcrumbs
1/4 cup
hard-boiled eggs
2 large
salt
to taste
lemon juice
1 teaspoon (optional)
Instructions
1
Prep the asparagus
Snap off the woody ends of the asparagus. If the stems are thick, peel the lower portion lightly with a vegetable peeler for more even cooking.
2
Blanch the asparagus
Bring a large pot of salted water to a gentle boil. Add a drizzle of oil to preserve color. Submerge the asparagus and cook for 2-3 minutes until bright green and just tender when pierced with a fork. Drain well and arrange on a serving platter.
3
Make the buttered crumbs
In a small skillet, melt the butter over medium heat. Add the breadcrumbs and stir until golden and toasted, about 2 minutes. Remove from heat.
4
Finish and serve
Dice the hard-boiled eggs and sprinkle them over the warm asparagus. Drizzle with the toasted buttered breadcrumbs. Add a squeeze of lemon if desired. Serve immediately while still warm.
